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Serves
US | Metric
Ingredients
For the Sweetcorn Salad
  • 3 Whole Sweetcorn Cobs
  • 1 Green Pepper, finely diced
  • 1 Red Pepper, finely diced
  • 150 g Cherry Tomatoes, halved
  • ½ Red Onion, finely diced
  • 2 Spring Onions, thinly sliced
  • A good handful of Coriander, roughly chopped
  • Small bunch of Mint, stalks removed and roughly
  • 1 Red Chilli, deseeded and finely chopped
  • 1 tsp Brown Sugar
  • 1 Lime, zest and juice
  • Salt and Pepper to taste
  • Feta Cheese, crumbled
For the Picked Red Onions
  • 1 Whole Red Onion, really thinly sliced
  • 1 tsp Sugar
  • 1 tsp Salt
  • 2 tbsps White Wine Vinegar
For the Swordfish
  • 4 Swordfish Steaks
  • Extra Virgin Olive Oil
  • Salt and Pepper
  • ½ Lemon, juiced
  • 6 Mini Tortillas
  • Mayonnaise (I used garlic Mayo but this is your choice!)
  • Coriander, roughly torn
  • Lime wedges, for garnish (optional)
Swordfish Tacos with Charred Sweetcorn Salad & Quick Pickled Red Onions Swordfish Tacos with Charred Sweetcorn Salad & Quick Pickled Red Onions

Swordfish Tacos with Charred Sweetcorn Salad & Quick Pickled Red Onions

Proper summ

Prep 30 minutes
Total 1 hour
  1. Begin by combining all of the ingredients for the picked red onions in a bowl, scrunch well with yours hands and set aside to sit in the pickling juice whilst you prepare the rest.
  2. Set a saucepan big enough to hold all of the Sweetcorn fill with water and salt well. Add in the Sweetcorn and bring to the boil, cook for 10mins until the Sweetcorn has turned a lovely vibrant yellow colour and the kernels are soft. Drain and set aside to cool.
  3. In a large serving bowl, combine all of the ingredients for the Sweetcorn salad, except for the lime juice, salt and pepper, olive oil and feta cheese. Toss well so all of the ingredients are mixed together. Set aside. You will finish the salad with the dressing at the end so it doesn’t go soggy!
  4. Set your griddle pan on a medium heat and place the dry and cooled Sweetcorn down onto the pan. Cook until all sides have a slight blackened char to them. Take off the heat and using a sharp knife, cut down each cob so all of the kernels fall off. Add them to the rest of the chopped salad ingredients and mix well once again.
  5. Whilst the griddle pan or skillet is still hot and on a medium heat, brush the swordfish steaks with a little oil and season with a pinch of salt and pepper.
  6. When the pan is smoking carefully place your fish into the pan. Cook each steak for 6mins on one side then flip over and cook for another 3mins. (This really depends on the thickness of the steaks, if they are looking really thick then keep them cooking for a couple of minutes longer) take out and place on a board to rest. Squeeze the lemon juice over them at this stage.
  7. Turn a hob onto a medium heat and place a tortilla down onto the naked flame or electric ring. These will take seconds! Once it starts to puff up quickly flip it over and heat for another 3seconds. Place onto some foil and fold it in half whilst warm, this helps give them that taco shape. Continue so all of the tortillas are warmed and charred slightly.
  8. Mix the lime juice, sugar, extra Virgin Olive Oil, salt and pepper in a small bowl. Whisk well to dissolve the sugar and pour all over the Sweetcorn salad. Mix well to ensure all of that dressing is coating each ingredient. Crumble over the feta at this stage.
  9. Spread a spoonful of Mayo into the warm tortillas and slice your swordfish steaks into 1 cm pieces and place them inside the tacos along with the mayo. Top with some of those pickled red onions and a spoonful of the Sweetcorn salad. Roughly tear some coriander over the tacos and serve on a big platter with some lime wedges (optional).
  10. I also served mine with rice too but either way, get stuck in!
Swordfish Tacos with Charred Sweetcorn Salad & Quick Pickled Red Onions Swordfish Tacos with Charred Sweetcorn Salad & Quick Pickled Red Onions

Swordfish Tacos with Charred Sweetcorn Salad & Quick Pickled Red Onions

Proper summ

favorite
print
like
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
For the Sweetcorn Salad
  • 3 Whole Sweetcorn Cobs
  • 1 Green Pepper, finely diced
  • 1 Red Pepper, finely diced
  • 150 g Cherry Tomatoes, halved
  • ½ Red Onion, finely diced
  • 2 Spring Onions, thinly sliced
  • A good handful of Coriander, roughly chopped
  • Small bunch of Mint, stalks removed and roughly
  • 1 Red Chilli, deseeded and finely chopped
  • 1 tsp Brown Sugar
  • 1 Lime, zest and juice
  • Salt and Pepper to taste
  • Feta Cheese, crumbled
For the Picked Red Onions
  • 1 Whole Red Onion, really thinly sliced
  • 1 tsp Sugar
  • 1 tsp Salt
  • 2 tbsps White Wine Vinegar
For the Swordfish
  • 4 Swordfish Steaks
  • Extra Virgin Olive Oil
  • Salt and Pepper
  • ½ Lemon, juiced
  • 6 Mini Tortillas
  • Mayonnaise (I used garlic Mayo but this is your choice!)
  • Coriander, roughly torn
  • Lime wedges, for garnish (optional)

  1. Begin by combining all of the ingredients for the picked red onions in a bowl, scrunch well with yours hands and set aside to sit in the pickling juice whilst you prepare the rest.
  2. Set a saucepan big enough to hold all of the Sweetcorn fill with water and salt well. Add in the Sweetcorn and bring to the boil, cook for 10mins until the Sweetcorn has turned a lovely vibrant yellow colour and the kernels are soft. Drain and set aside to cool.
  3. In a large serving bowl, combine all of the ingredients for the Sweetcorn salad, except for the lime juice, salt and pepper, olive oil and feta cheese. Toss well so all of the ingredients are mixed together. Set aside. You will finish the salad with the dressing at the end so it doesn’t go soggy!
  4. Set your griddle pan on a medium heat and place the dry and cooled Sweetcorn down onto the pan. Cook until all sides have a slight blackened char to them. Take off the heat and using a sharp knife, cut down each cob so all of the kernels fall off. Add them to the rest of the chopped salad ingredients and mix well once again.
  5. Whilst the griddle pan or skillet is still hot and on a medium heat, brush the swordfish steaks with a little oil and season with a pinch of salt and pepper.
  6. When the pan is smoking carefully place your fish into the pan. Cook each steak for 6mins on one side then flip over and cook for another 3mins. (This really depends on the thickness of the steaks, if they are looking really thick then keep them cooking for a couple of minutes longer) take out and place on a board to rest. Squeeze the lemon juice over them at this stage.
  7. Turn a hob onto a medium heat and place a tortilla down onto the naked flame or electric ring. These will take seconds! Once it starts to puff up quickly flip it over and heat for another 3seconds. Place onto some foil and fold it in half whilst warm, this helps give them that taco shape. Continue so all of the tortillas are warmed and charred slightly.
  8. Mix the lime juice, sugar, extra Virgin Olive Oil, salt and pepper in a small bowl. Whisk well to dissolve the sugar and pour all over the Sweetcorn salad. Mix well to ensure all of that dressing is coating each ingredient. Crumble over the feta at this stage.
  9. Spread a spoonful of Mayo into the warm tortillas and slice your swordfish steaks into 1 cm pieces and place them inside the tacos along with the mayo. Top with some of those pickled red onions and a spoonful of the Sweetcorn salad. Roughly tear some coriander over the tacos and serve on a big platter with some lime wedges (optional).
  10. I also served mine with rice too but either way, get stuck in!