Grilled Swordfish with Herby Corn Salsa
Grilled Swordfish with Herby Corn Salsa. Grilled seafood with corn salsa is the perfect mid week summer dinner. And today is the first official day of summer so we of course had to celebrate with a summery dish. The swordfish is light and grilled topped with herby corn and tomato salsa. Scallions, dill, and basil…alllll the summer herbs. And alllll the summery flavors in this dish…happy first day of summer !!
First day of summer of course means grilling. And nothing like a simple swordfish dish on the grill topped with all the colors and flavors of summer. Swordfish is super underrated in my opinion…it’s seriously just so good when you drizzle it with a little olive oil, sprinkle it with salt and pepper, and throw it on the grill.
After that the toppings and pairings are endless. So in honor of the official first day of summer we topped this swordfish with one of our favorites…corn salsa. Nothing like a vibrant salsa on a grilled fish to kick off summer. This corn salsa is one of our staples in the summer. It’s perfect for topping seafood, chicken, steak…literally just about anything. Sometimes we also like to add avocado to our corn salsa…so good no matter how you make it.
Although it is the first day of summer, it’s a little cloudy here this afternoon. However, we are going to be enjoying our nice dinner on the grill and a hefty glass of wine. Halfway through the work week, and I already can’t wait for this weekend. The weather is looking better now too, so stay tuned for all our favorite beach weekend eats !!
Ingredients
3 swordfish filets
1/4 cup + 4 tablespoons olive oil; divided
salt and pepper
4 ears corn kernels
10 ounces cherry tomatoes; halved
2 scallions; green only, thinly sliced
1/4 cup fresh basil leaves
2 tablespoons fresh dill
Directions
Marinate the swordfish filets in 1/4 cup of olive oil, salt, and pepper. Heat the grill to medium-high and cook the swordfish filets for 5 - 7 minutes per side until seared.
Meanwhile make the Corn Salsa. On a baking sheet lined with parchment paper, arrange the corn, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Transfer to a 375 degree oven and roast for about 20 minutes. Transfer to a medium bowl. Add the tomatoes, scallions, basil, dill, and remaining 2 tablespoons of olive oil. Season with salt and pepper. Serve swordfish topped with corn salsa.
