We have the perfect recipe for when you want to fire up the grill and make a hearty and delicious meal for the whole family! The firm, meaty texture of Swordfish makes it one of the best fish for grilling. This steak of the sea is perfect for this recipe that is filled with bold and robust flavors. Our dish has it all, smokey Andouille Sausage, sweet corn, and scrumptious red potatoes. This recipe will have eaters, large and small, begging for seconds!
Grilled Swordfish with Potatoes, Corn, and Andouille Sausage Recipe
- 4 7-8 oz Swordfish steaks
- 1-2 links of the best quality Andouille Sausage
- 2 ears of sweet corn, shucked and blanched
- 1lb. of mini red-skinned potatoes, roasted
- 1 cup chicken stock
- Fisherman’s Dock Blackened seasoning
- 3 Tbsp unsalted butter
Preheat your grill to medium-high and brush and clean the grates well and then oil them.
Season the Swordfish with the blackened seasoning and set it aside.
Cut the andouille into chunks and put it in a medium-sized sauté pan over medium heat.
Cook for approximately 3-5 minutes or until the grease starts to render.
Add the potatoes and a couple of pinches of the seasoning.
Reduce the heat of the grill to medium and place the Swordfish steaks on the well-oiled grates grilling each side for approximately 3-4 minutes for each inch of thickness.
Put the Blanched corn cobs on the grill and cook them until roasted.
Remove the corn and with a sharp knife, cut the kernels off the cob and place them in the sauté pan and add the chicken stock.
Bring the mixture to a boil and then reduce it by half.
Season with salt and pepper and then add the butter and swirl until it’s melted.
Place the potatoes, corn, and Andouille in a serving bowl, then top with the Swordfish.
Finish with the sauce.