Chef Ed Brown’s Grilled Swordfish with Corn Relish
Fall is already here and winter is fast approaching…fire up your grill before it’s too late! Check out this grilled swordfish recipe from Restaurant Associates’ Chef Ed Brown. To find out more about Chef Brown and his work at the US Open, click here.
Yield: 3-4 servings
- 1 ½ lbs. swordfish, cut into 4 equal steaks
- 2 tsp. olive oil
- Sea salt & freshly ground pepper to taste
- 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.
- 2 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
- Heat oil in a non reactive medium saute pan.
- De-seed and dice the small pepper.
- Chop the corn, onion and jalapeno.
- Add remaining ingredients except basil, saute 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.