Step

• Step 1

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 2

  Brush corn with olive oil and season with salt and pepper. Grill corn 12-15 minutes until cooked thru and lightly browned. Set aside to cool.

  00:15

  500 ˚F / 260 ˚C

  Ingredients

  • 4 Whole ears corn, husked

  • 1 As Needed olive oil

  • 1 To Taste salt and pepper

• Step 3

  Once corn has cooled, cut kernels from corn and place in a medium bowl. Add tomatoes, cilantro, red onion, serrano, and lime juice. Stir to combine and season to taste with salt.

  Ingredients

  • 1 Pint cherry tomatoes

  • 1 Whole red onion, diced

  • 1 Whole Chile, serrano chopped

  • 1 Whole lime, juiced

• Step 4

  Brush the fish steaks with olive oil and season with salt and pepper.

  Ingredients

  • 4 Whole Swordfish Fillet

  • 1 As Needed olive oil

  • 1 As Needed salt and pepper

• Step 5

  Arrange on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork, about 18 minutes. (If you prefer your tuna or salmon on the rare side, cook them for less time.)

  00:18

  500 ˚F / 260 ˚C

• Step 6

  Serve grilled swordfish with corn salsa piled on top. Enjoy!