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DEEPDENE GARAGE

Grilled Swordfish with Charred Corn & Avocado Salsa

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Serves: 4

With its tequila-infused marinade and refreshing, char-grilled corn salsa, this lively recipe will help set your fiesta in motion!


Ingredients

4 swordfish steaks (8 oz. each) cut ¾ inch thick

 

MARINADE:

juice and zest of 1 lime

juice and zest of 1 lemon

¼ c. extra-virgin olive oil

¼ c. tequilla

2 scallions, chopped fine

1 t. smoked paprika

½ t. coarse kosher salt

¼ t. fresh ground pepper

 

SALSA:

2 ears corn, husked and cleaned

1 jalapeno

1 T + 1 T. canola oil, divided

½ green bell pepper, diced 

½ yellow bell pepper, diced 

1 c. campari tomatoes, diced 

¼ c. red onion, diced

1 whole avocado, diced

½ c. fresh cilantro or parsley, chopped 

1 T. fresh mint, chopped

juice of 1 lime

2 t. extra virgin olive oil

2 t. honey

½ t. coarse kosher salt

¼ t. cayenne pepper

 

2 limes, cut in wedges for garnish

 

 

 

To Prepare

First, prepare the marinade by whisking together all 8 ingredients in a medium bowl. Place swordfish in large resealable bag. Pour marinade over fish, seal and rotate bag to ensure that each filet is coated with marinade. Set aside at room temperature for 20 minutes or up to an hour.

Meanwhile, prepare the salsa. Heat a grill pan or outdoor grill over medium-high direct heat. Be sure to oil the pan or the grill rack with 1 tablespoon canola oil. Brush corn lightly with canola oil. Grill corn and jalapeno for about 5 minutes, turning a few times, to char the surface. Remove from heat and set aside to cool for a few minutes. When cool enough to handle, cut corn from the cob and add to a large bowl. Remove the stem and seeds from the jalapeno, dice and add to the bowl with the corn. Combine the rest of the salsa ingredients to the bowl, bell peppers through cayenne pepper. Taste and adjust seasoning. Set aside until ready to serve.

When ready to grill swordfish, heat grill pan to medium-high heat (outdoor grill should still be hot). Brush grill pan or rack of outdoor grill with canola oil. Remove swordfish from marinade and pat dry. Discard marinade. Sear fish on hot grill or grill pan for 5 minutes, flip and cook the other side for 2 minutes, until swordfish is opague in the center. Transfer to serving platter.  

 

To Serve

Serve grilled swordfish steaks warm, topped with a generous spoonfull of salsa. Garnish with a wedge of lime.

Pair with Famillia Torres Albariño Pazo das Bruxes



Eddie's Recipe Tip:

Charred Corn & Avocado Salsa is also great for steak, chicken—or tortilla chips!