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Grilled Swordfish with Chili Lime Butter
and grilled corn on the cob / Israeli couscous

Active: 45 min Total: 45 min
We don't often cook swordfish, but loved the special feel of this summer meal when it was featured in 2017. Community members shared the sentiment and were particularly fond of the flavorful chili lime butter served over the fish and corn.


Grilled Swordfish and Corn with Chili Lime Butter:
  • Garlic - 1 clove , chopped
  • Green onions - 1 stalk , green and white parts chopped and combined
  • Butter - 4 Tbsp
  • Salt - 1/2 tsp
  • Lime zest - 1/4 tsp
  • Coriander, ground - 1/4 tsp
  • Chili powder - 1/4 tsp
  • Corn - 4 ears , husked
  • Fish, swordfish - 1 lb (sub fresh tuna, pork chops, or steak)
  • Lime juice - 1 tsp
Israeli Couscous and Summer Squash Salad:
  • Pasta, uncooked Israeli couscous - 8 oz (sub any pasta shape)
  • Zucchini - 10 oz , sliced into spears (sub summer squash)
  • Tomatoes, cherry or grape - 1 cup , halved
  • Oil, olive - 2 Tbsp
  • Vinegar, red wine - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Italian seasoning - 1/2 tsp


  1. Make chili lime butter - (If prepping right before cooking, get grill heating (if using) and water boiling before continuing with prep.) Finely chop garlic and green onions (green and white parts). Melt butter in the microwave just until soft, 20 to 30 seconds. Combine butter, garlic, green onions, salt, lime zest, coriander, and chili powder. (Can be done up to 5 days ahead)
  2. Pasta - Cook according to package directions. (Can be done up to 5 days ahead)
  3. Corn / Zucchini - Prep as directed. (Can be done up to 5 days ahead)
  4. Tomatoes - Halve tomatoes. (Can be done 1 day ahead)
  5. Fish - Rinse and pat dry. Season with some salt and pepper.

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  1. If cooking on a grill: Heat grill to 500F / 260C degrees, keeping one part of grill over direct heat and one part over indirect heat. Clean grates and brush with some oil.
  2. If cooking on the stovetop: Bring a large stock pot of salted water to a boil.
  3. Meanwhile, in a large bowl combine oil, vinegar, mustard, honey, and Italian seasoning. Add pasta and tomatoes. Set aside.
  4. {grill}: Place corn and zucchini over direct heat and cook on all sides until well-seared. Transfer corn and zucchini to indirect heat and continue cooking until tender, 8 to 12 minutes more. Near the end of cooking, add fish to high heat and sear until flaky and opaque, 2 to 4 minutes on each side (depending on thickness). Squeeze lime juice over fish.
  5. {stovetop}: Add corn to boiling water and boil until tender, 8 to 10 minutes. Heat a grill pan over medium-high heat. Brush pan with some oil and add zucchini. Cook on all sides until tender, 6 to 8 minutes. Set aside. Brush pan with some additional oil. Add fish and sear until flaky and opaque, 2 to 4 minutes on each side (depending on thickness). Squeeze lime juice over fish.
  6. Chop cooked zucchini and stir into pasta. Season with some salt and pepper.
  7. While still hot, top fish and corn with chili lime butter so that it melts.
  8. Enjoy swordfish with corn and pasta salad on the side.



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