RECIPE # 4498 SWORDFISH wCORN & TOMATO RELISH Friday July 16, 2010 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4498 SWORDFISH wCORN & TOMATO RELISH Friday July 16, 2010

Posted:

VICKY MURPHY / INLAND SEAFOOD

Sweet Corn & Tomato Relish:
3 tablespoons olive oil

½  white onion, diced
2 cups fresh corn kernels
1 tablespoon honey
1 tablespoon champagne vinegar
¼ teaspoon cayenne pepper
2 tablespoons cilantro, finely chopped
1 cup tomatoes, cut into small pieces
Salt & pepper

Ingredients for the Swordfish:
4 x 6-ounce swordfish portions
3 tablespoons olive oil
Salt & pepper
Micro cilantro for garnish, if available

Heat 3 tablespoons of olive oil in a heavy-bottomed skillet.
Add the onion, season with salt and pepper, and cook over medium heat until softened and lightly browned, about 5 minutes.
Add the corn, and cook until softened and lightly browned, about 5 minutes.
Transfer the corn to a small bowl, and set aside.
While still warm, dress the corn with the vinegar, honey, cayenne and cilantro.
Mix well and add the tomatoes.
Set aside at room temperature while you cook the swordfish.

Pre-heat oven to 400 degrees F.
Pat the swordfish portions dry with paper toweling, and season with salt and pepper on both sides.
Heat the olive oil in a heavy-bottomed skillet over medium heat.
Grill the swordfish for about 4 minutes on tabletop two-sided grill. Place swordfish on a platter.
Top with the relish. Garnish with micro cilantro if available.

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