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I cooked this swordfish last night for a group and it was a definite hit! We loved the combination of flavors in the salad and it paired perfectly with the swordfish. We didn't pan sear the swordfish though. We had to grill it! So I seasoned the fish with salt and pepper on both sides. I purchased 6 oz steaks and 8 oz steaks. The 6 oz steaks were grilled 5 minutes per side and the 8 oz steaks were grilled 6 minutes per side. They were flaky and meaty and wonderful! What a great dish! It's one of my favorites!!

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Julie.25 July 21, 2012

I really liked the avocado salad, and I grilled my swordfish. It was good, but I don't think that I would make it again. I think that the fish would have tasted better if it was marinated.

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Shannon V. Holmes March 03, 2011

This recipe was surprisingly delicious! I was doubtful as I prepared the Avocado Corn Salad, but when I put all the components together...WOW! The flavors exploded in my mouth. My husband grilled the swordfish as I sauteed the veggies. I added a little salt as they cooked. I also omitted the oil and used cooking spray. This recipe is going right into my cookbook.

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Kosher Mom August 06, 2009

Delicious! We loved the flavors in this corn salad. I added some fresh, minced garlic along with the corn, shallots, and red bell pepper. I ended up using canned corn because it's hard to find flavorful corn on the cob in November. Also, I grilled the fish on the barbeque instead of cooking on the stove. Thank you for sharing this quick, easy, and flavorful recipe...it is definitely a keeper! *Made for AUS/NZ swap #22*

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Bayhill November 19, 2008
Chargrilled Swordfish on Warm Avocado Corn Salad