Grilled Swordfish with Chili Lime Butter and grilled corn on the cob / Israeli couscous
Swordfish is a firm, flavorful fish that holds up well to the grill or high heat on the stovetop. A compound butter with garlic, lime zest and spices puts this dish over the top - spoon it on while the fish is still hot for an instant and irresistible sauce.
Smarts: Feel free to sub another protein if you'd prefer - tuna will work well with these flavors as will pork chops or any type of steak.
- Butter - 4 Tbsp
- Garlic - 1 clove, chopped
- Green onions - 1 stalk, green and white parts chopped and combined
- 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)
- Oil, olive - 1 Tbsp
- 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
- Make chili lime butter - Melt butter in the microwave just until soft (20-30 seconds). Finely chop garlic and green onions (both green and white parts). Combine butter, garlic, green onions, salt, lime zest, coriander and chili powder. (Can be done up to 5 days ahead)
- Israeli couscous - Cook according to package directions. (Can be done up to 5 days ahead)
- Corn / Zucchini / Tomatoes - Prep as directed. Store separately. (Can be done up to 2 days ahead)
- If using grill, heat to 500F / 260C, keeping one part of grill over direct heat and one part over indirect. If using the stovetop, bring a large stockpot of water to a boil.
- Meanwhile, combine Israeli couscous with tomatoes, oil (portion for the salad), vinegar, mustard and honey. Set aside.
- If cooking on a grill: Clean grates and brush with some oil. Place corn and zucchini over direct heat and cook on all sides until well-seared. Transfer corn and zucchini to indirect heat and allow to continue cooking until tender, 8 to 12 minutes more. Brush swordfish with oil (portion for the fish) and season with some salt. Sear fish over high heat until flaky and opaque, 2 to 4 minutes on each side (depending on thickness). Squeeze lime juice over top.
- If cooking on stovetop: Add corn to stockpot of boiling water and boil until tender, 8 to 10 minutes. Heat up a grill pan over medium-high heat. Brush with some oil and add zucchini to heated oil. Cook on all sides until tender, 6 to 8 minutes total. Set aside. Brush swordfish with oil (portion for the fish) and season with some salt. Sear fish until flaky and opaque, 2 to 4 minutes on each side (depending on thickness). Squeeze lime juice over top.
- Chop cooked zucchini and stir into Israeli couscous. Season with some salt and pepper.
- While they are still hot, top fish and corn with chili lime butter so that it melts. Enjoy swordfish with corn and Israeli couscous on the side.
This meal has 35 reviews
Made with Tuna and it was delicious and easy!
Probably the best Cooksmarts meal we've ever had and our first experience with swordfish. The only change I made was to cut the oil down to 1 T. in the pasta salad. We also prefer our corn roasted, so I just rub butter and salt/pepper on our fresh cobs and roast at 400 for 50 minutes. Seared 1lb steaks in batches in 1 T. oil in a cast iron for 2.5-3 minutes per side and it was just a touch above medium rare - perfect! Husband and kids liked the salad but weren't wild about the kind of slimy texture of the couscous (didn't bug me). Would be great with orzo next time to avoid the texture issue.
Substituted fresh tuna steak
That butter, though!
Made this with mahi mahi fish and it was delicious. The chili lime butter really enhances the flavor of the fish without overwhelming it. It's not too spicy at all, my 14yr old loved it!
7 year old loved it. Adults did not, maybe overlooked the quinoa...couldn't seem to get it right.