Vicky Murphy with Inland Seafood joins us on Eyewitness News Midday on Thursday, September 8 to show us how to make grilled swordfish with corn and tomato relish.
Fish by Mark Bittman
4 1-inch-thick swordfish steaks, about 6 ounces each
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 ears corn, stripped of their kernels
2 large fresh ripe tomatoes, cored and roughly chopped
½ cup minced fresh basil.
Place fish on well oiled grill, brush with 2 tablespoons of the olive oil and season it with salt and pepper.
Heat a 12-inch nonstick skillet over medium-high heat for 3 to 4 minutes.
Add the remaining oil, then the corn.
Cook, stirring, over high heat until lightly browned, 1 to 2 minutes.
Add the tomato and the basil, cook 30 seconds more, then turn off the heat. Season with salt and pepper.
Check the fish for doneness by peeking between the layers of flesh with a thin-bladed knife. When the knife meets little resistance and no translucence remains, the swordfish is done.
Serve the fish accompanied with relish.
Makes 4 servings.