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

Active: 45 minTotal: 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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  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.

Make

  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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Reviews

This meal has 24 reviews

Fantastic - doubled the spices.

By: Hema
Posted: Aug 20, 2019
Diet: Vegetarian

Prepared pork tenderloin instead of swordfish. Used angel hair pasta. All very good.

By: Alyssa
Posted: Aug 20, 2019
Diet: Original

Did the veggie version, and it was delicious! Before making, I read criticisms that it was bland, so I nearly doubled the amount of coriander and added some smoked paprika. Also, make sure you adequately salt!!! Ours was absolutely delicious and my squash-ambivalent spouse thought it was a great way to use squash.

By: Michael
Posted: Aug 20, 2019
Diet: Vegetarian

Too expensive to go on the keeper list, but I enjoyed it a lot. If I make it again, I'm going to try it with Miso Lime Butter, which, IMHO, is manna from heaven. I didn't make the couscous. I'm actually going to save that recipe for a main dish later in the week.

By: Ruth
Posted: Aug 20, 2019
Diet: Original

Tasty but not spectacular! Agree with other reviews that it might’ve been a bit too heavy on the butter. Also could’ve used more greens. But still very good!

By: Whitaker
Posted: Aug 20, 2019
Diet: Original

We used fresh corn, tomatoes, and zucchini with the couscous. The dressing was wonderful. We hadn't had swordfish in a long time and we all enjoyed it. We got thicker steaks and cooked each for about 2 and a half minutes. We could have taken them off of the grill a bit sooner. The chili-lime butter was yummy on the fish and the corn but next time we'll add more herbs. Lots of flavors and colors on a summer day.

By: Teresa
Posted: Aug 20, 2019
Diet: Original