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Grilled Swordfish with Corn-Avocado Relish


Recipe courtesy of Chef Michelle Bernstein
Photo courtesy of Michael Pisarri


1 1⁄2 pounds swordfish or any very fresh, white flesh fish, cut into 2 ounce pieces Olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
3 ears of corn, shucked
1 ripe beefsteak tomato, 1⁄4 inch diced
2 tablespoons fresh cilantro, chopped
1 Serrano pepper, stemmed, seeded, 1⁄4 inch diced Juice of 1 lime
Sea salt
1 avocado


Set the EGG for indirect cooking at 350°F/177°C.

Add the olive oli and corn to a Stir-Fry & Paella Pan or small sauté pan and cook for about 2 minutes. Remove from the pan, place in a medium bowl and allow to cool. Combine the cooked corn, tomato, cilantro, Serrano pepper, lime juice and a pinch of sea salt. Peel and dice the avocado and mix into the rest of the ingredients.

Toss the fish in a little oil, salt and pepper and grill to your desired doneness. Top the fish with the relish and serve immediately.