Grilled Swordfish With Corn Salad

I made this with tuna instead of swordfish, which I just grilled normally, then added the corn topping. I used much less cilantro and chive than the recipe called for, I just estimated what looked appropriate for the number of servings and the amount of corn from two ears. I used the amount in the recipe of the rice vinegar and sesame oil, and I used olive oil as the neutral because I didn't have a neutral. It was delicious.

This was even better than we expected! I did swap the cilantro out for parsley. The whole family enjoyed this one. I also added some spinach, baby chard, and arugula plus threw in some red pepper flakes. Delicious!

Didn’t have time to grill, so cooked on stovetop in cast iron. Turned out great, nice clean flavors showcasing the fresh ingredients, especially end-of-summer corn. Would like to try on the grill next time, as I’m sure that would add another element of flavor.

The dressing was perfect, Scott. The rice wine vinegar provides the acid but it's slightly sweet so there's balance. With the cilantro and chives it adds a zest to an otherwise meaty piece of fish. We tried it tonight and it was great!

Very good. I grilled the corn briefly before adding it to the dressing. I would cut back a bit on the cilantro as I felt it overpowered the corn and chives.

Tastes like late summer! Delicious, easy, quick and looks as beautiful as it tastes. Made this tonight on the spur of the moment - my grocery store had great looking swordfish and I had company coming unexpectedly in an hour. My only substitution was thinly sliced scallions for chives. The end of summer raw corn was sweet and wonderful. Our guests raved and wanted the recipe.

Added 1/2 jalapeno (chopped) for a little kick.

Just made this and, wow, was it good! I had made corn on the cob the day before I saw this recipe and had two leftover ears, which I used to go with the dressing. The only change I made was a light dusting of cumin on the swordfish. Terrific dish overall.

Yum! try another green other than cilantro. Arugula? could do scallions instead of chives...couldn't taste my garden chives. Great use of summer corn.

any reason why you don't stir the cilantro and chives in to the corn mix?

I am not sure how I missed the mark here. Perhaps the quality of the fish was off. The fish and the salad were two individual dance partners that didn't really come together. In this case, the salad was the star. The corn salad was delicious. I added a bit of honey to the dressing and used a combo of parsley and dill instead of cilantro, because that is what I had. In the future, I'll add some flavors directly to the fish pre grilling. This method has been a winner in the past.

Excellent meal for a warm summer evening. Served it with a spoonful of couscous which lapped up the dressing. I blanched the corn kernels - put them in a bowl, poured boiling water over them and drained them after 30 seconds - just enough to make them a nice sunny yellow. I also added kale because I had some - removed the tough stems, ripped the leaves into small pieces and massaged the lot with my fingers until bright green and soft. I maybe added 1 cup? A lovely addition!

I modified by adding some bell peppers and asparagus into the mix. The veggies were great. I also thought this was too long of a cook time for the swordfish itself (even for a thick cut), which is admittedly not my favorite fish.

I made this last night (New Years Eve). I used a handful of cooked black eyed peas in the corn relish for good luck. I also blanched the corn instead of using it raw. It was delicious!

Made this almost exactly as written except used scallions. I served with some leftover jasmine rice and this was so delicious. I did not find the dressing to be too vinegary. The fresh corn was crisp and I did not cook it. I left it over the swordfish and it was perfect. The sesame oil was just enough to enhance the whole dish. Do not overcook the fish. This is so important and let it rest for 8-10 minutes after grilling for a perfectly moist fish. Loved it!