1½ Tbsp minced garlic
2 shallots, sliced
2 dried arbol chiles
Zest and juice of 4 limes
1 bunch cilantro, stems and leaves
3 Tbsp olive oil
•Salt to taste
1 lb swordfish, cut into 4oz filets
4 brioche buns, toasted
For the marinade, combine garlic, shallots, chiles, lime zest and juice, cilantro, olive oil, and salt to taste in a large bowl. Set aside for 30 minutes.
Cut swordfish into medallions, add it to the marinade, and let sit for 30 minutes.
Preheat grill. Remove swordfish from marinade, and wipe off any excess.
Grill swordfish over medium-high to high heat for 3 minutes on each side, or until fish reaches your desired doneness. Serve on toasted brioche, topped with Grilled Corn and Avocado Relish.
Grilled Corn and Avocado Relish:
3 ears of corn, shucked
2 avocados, cut into small dice
1 small red onion, cut into small dice
1 red bell pepper, cut into small dice
½ cucumber, peeled, seeded, and cut into small dice
1 serrano chile, sliced
2 Tbsp chopped cilantro
2 Tbsp chopped basil
Zest and juice of 2 limes
Salt to taste
Grill corn. Let cool, and slice kernels off the cob.
In a large bowl, combine corn and rest of ingredients. Let sit for at least 30 minutes before serving.
What’s a cookout without a drink by the grill? We asked Shai Kessler, owner of Reed Street Bottle Shop in Coxsackie, and Brendon O’Brien, craft beer director at DeCicco & Sons, to provide the perfect wine and Hudson Valley craft beer pairings for our grilling recipes.
“An elegant meal calls for an equally elegant beer. Brimming with tropical fruit aromas, this juicy IPA delivers time and again, [with an] expressive citrus character that will play nicely with the clean flavor of swordfish and the arbol chiles in this recipe.” —O’Brien
“Bright, fresh, and zippy, this Portugese Alvarinho shows notes of peachy stone fruit with mouthwatering acidity. A perfect match for this bright, fresh, and zippy seafood dish.” —Kessler