Grilled Swordfish with Fresh Corn Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A wonderful dish when corn is in season! Ingredients:
1 lb swordfish steak, about 1 inch thick |
1 1/2 tbsp olive oil |
1 black pepper, course ground |
2 tbsp fresh lemon juice |
58 g (1) lemon , cut into wedges |
4 ears corn, shucked |
2 tbsp olive oil |
2 cloves garlic, very thinly sliced |
3 tbsp fresh basil, thinly sliced |
1 tbsp fresh thyme, chopped |
1 scallion, very thinly sliced |
1 large tomato, chopped |
1 freshly ground black pepper |
Directions:
1. Preheat the grill (charcoal, wood, or gas) until hot, about 400 degrees.
2. Place the swordfish in a small dish and coat on both sides with the oil and pepper. Place a clean grill rack on the grill and let it get hot. Place the swordfish on the grill, pour half the lemon juice on top, cover, and cook 4 minutes. Gently flip the fish over, add the remaining lemon juice, cover, and cook another 4 to 5 minutes, depending on the thickness of the fish, or until just tender when lightly tested with a fork.
3. Meanwhile, make the corn sauté: using a sharp knife, cut the kernels off the corn.
4. In a medium skillet set over moderate heat add the oil and let it get hot.
5. Add the garlic and cook, stirring, for 30 seconds. Add the corn kernels, half the basil and thyme and the scallion and cook 2 minutes, stirring. Add the tomato, salt, and pepper and cook another 3 to 5 minutes, or until the tomato just begins to soften and the corn is still crunchy but hot. (The mixture can be several hours ahead of time and reheated just before serving.)
6. Place the swordfish on a platter and spoon the corn sauté down the middle of the fish, letting it spill off onto the sides of the fish. Serve with the lemon wedges.
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