GRILLED SWORDFISH WITH CORN SALAD

Makes: 4 servings 4 (6-ounce) swordfish steaks, 1- to 1 ½-inches thick 6 tablespoons unseasoned rice vinegar

Neutral oil, such as grapeseed

1 ½ teaspoons toasted sesame oil, plus more for serving

2 ears of corn, kernels cut from cobs (about 2 cups kernels)

Kosher salt and black pepper 1 ounce chives, cut into 1-inch lengths (about 1 slightly heaping cup)

1 small bunch cilantro (about 2 ½ ounces), leaves and stems cut into 1-inch lengths Flaky salt, for serving

1. Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking (see note).

2. While the grill is heating, pat the fish dry and make the 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 and cilantro on top (don’t stir them in), and season with salt and pepper.

3. When you’re ready to grill, pat the fish dry again, then drizzle with 1 teaspoon salt and lightly coat with oil. Take the fish, salad, a tightly folded paper towel soaked with oil, tongs, a fish spatula and a serving platter to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)

4. Transfer to the platter. Toss the salad to combine, then top the fish right away with the salad, spooning extra dressing over the fish. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and sesame oil.

Note: Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.