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.

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