Grilled Swordfish* Recipe

Prepare the quick pickles first so flavors develop. Thinly slice the fresno chiles into rings (wear gloves if sensitive). Place sliced chiles into a clean jar or bowl.

In a small saucepan combine white wine vinegar, water, sugar, and 1/2 tsp kosher salt. Bring to a simmer, stirring until sugar dissolves, about 2–3 minutes.

Pour the hot brine over the chiles, press them down so they are submerged, let cool to room temperature, then seal and refrigerate for at least 30 minutes (best after 2 hours). Will keep refrigerated for up to 2 weeks.

Bloom and infuse

Toast the dried ancho chiles in a dry skillet over medium heat for 30–45 seconds per side until fragrant (do not burn). Transfer to a cutting board, cover with a bowl for 1 minute to steam, then crumble or tear into smaller pieces.

In a small saucepan combine the neutral oil, crumbled ancho pieces, smoked paprika, and the smashed garlic clove. Gently warm over low heat — keep oil at a very low simmer (bubbles should not be vigorous) for 6–8 minutes to infuse flavors.

Remove from heat and let cool to room temperature. Strain through a fine-mesh sieve into a small bowl, pressing solids to extract oil. Season with 1/4 tsp kosher salt. Taste and adjust; you should have a fragrant, reddish oil. Set aside. (Can be made 3 days ahead and refrigerated.)

If using fresh corn, char the kernels in a dry skillet or on a hot grill for 4–6 minutes until lightly browned for smoky flavor; if using thawed frozen corn, sauté in 1 tsp olive oil until warmed and lightly browned, about 3–4 minutes. Let cool slightly.

In a bowl combine the cooled corn, diced heirloom tomato (seeded to avoid excess liquid), finely diced red onion, and chopped cilantro.

Add 1 tablespoon olive oil, 1 tablespoon lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Gently fold to combine and adjust seasoning. If using, crumble in the goat cheese or queso fresco just before serving so it keeps texture.

Pat the swordfish steaks dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Brush both sides with 2 tbs olive oil and a squeeze of lemon juice.

Preheat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C). Oil the grates to prevent sticking.

Grill the swordfish steaks 4–5 minutes per side, depending on thickness, until nicely charred on the outside and just opaque in the center (internal temperature 125–130°F for medium). Avoid overcooking to keep fish moist. Let rest 2 minutes off heat.

If you prefer, swordfish can be cooked on a hot cast-iron skillet: heat skillet until smoking, add a drizzle of oil, sear 3–4 minutes per side.

Spoon a generous portion of corn salsa onto each plate. Place a grilled swordfish steak on top or slightly to the side.

Drizzle 1–1 1/2 tablespoons ancho chili oil over the fish and a little around the salsa. Top with a few pickled fresno rings to taste (use sparingly if you prefer less heat).

Garnish with microgreens or herb leaves and serve with a lemon wedge on the side for squeezing.