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Peri Peri Grilled Fish with Corn Salad

Source: CLEO TV / CLEO TV

Peri Peri Grilled Fish with Corn Salad

Source: CLEO TV / other

Ingredients

  • 4 center-cut swordfish steaks, about 6 ounces each, one-inch thick
  • Salt and freshly ground pepper to taste
  • 3 tablespoons olive oil
  • 2 teaspoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 4 sprigs rosemary or 1 teaspoon dried
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons grated lemon rind
  • ¼ cup Peri Peri Sauce*
  • .
  • For the Herb & Corn Salad:
  • 6 tablespoons unseasoned rice vinegar
  • Neutral oil, such as grapeseed
  • 1½teaspoons toasted sesame oil, plus more for serving
  • 2 ears of corn, kernels cut from cobs (about 2 cups kernels)
  • Kosher salt and black pepper
  • ½ ounce chives, cut into 1-inch lengths (about a ½ cup)
  • 1/3 cup tarragon leaves
  • 1 small bunch cilantro (about 2½ ounces), leaves and stems cut into 1-inch lengths
  • .
  • *For the Peri Peri:
  • 1 pound red chilies chopped – African Bird’s Eye peppers are traditional, but you can sub with red Thai Birds Eye Chilies or other hot peppers available to you
  • 4 cloves garlic chopped
  • 2 teaspoons smoked paprika
  • 1/3 cup chopped cilantro
  • 3 tablespoons chopped basil
  • 1/2 cup olive oil or vegetable oil
  • Juice from 1 lime
  • Salt to taste
  • .

Instructions

Preheat a charcoal grill or broiler, or heat a grill pan. Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and Peri Peri. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes. If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a corn and herb salad. For the Herb & Corn Salad: In a medium bowl, combine the rice vinegar, 3 tablespoons neutral oil, sesame oil and corn. Season with salt and pepper. Add the chives, cilantro and tarragon on top (don’t stir them in), and season with salt and pepper. When the fish is fuly cooked, toss the salad to combine, then top the fish right away with the salad, spooning extra Peri Peri over the fish if you are so inclined. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper, and sesame oil. *For the Peri Peri: Add all ingredients to a food processor or blender. Process to form a smooth sauce to your preferred consistency. You can strain out some of the excess liquid if you'd like, or just use it asis. Enjoy! Refrigerate until ready to use.