1 ½ lbs. swordfish, cut into 4 equal steaks
2 tsp. olive oil
Sea salt & freshly ground pepper to taste
2 each ears, fresh corn, remove husk and kernels
1 tablespoon Olive oil
1/2 of a small red onion, peeled, diced
1 small red pepper, cored, seeded, diced
1/2 of a small jalapeno pepper, seeded, diced fine
1/3 cup water
1/2 bunch fresh basil, leaves, washed, torn
1/2 juice of a fresh lime
Brush the swordfish with olive oil and season with salt and pepper.
Place onto a hot cast-iron grilling pan and cook over medium heat.
Cook the swordfish for 6-10 minutes, depending on the thickness.
Tip: If you don’t like swordfish, you can use Striped Bass, Tuna or Bluefish.
Heat oil in a non-reactive medium sauté pan.
De-seed and dice the small pepper.
Chop the corn, onion and jalapeno.
Add remaining ingredients except basil, sauté on medium heat for 2 minutes.
Add water and simmer on medium low heat until corn is tender (approx. 5 mins).
Transfer corn relish to a bowl, add basil, season with salt, pepper, fresh lime juice.
Serve at room temperature.
From: Chef Ed Brown, Today Show Recipe
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