SNP Ambassador Chef Jennifer Chandler‘s Blackened Swordfish with Fresh Corn and Tomato Relish is packed with flavors that can be enjoyed anytime of year.
| 1 Tbsp. olive oil | |
| 4 ears of corn, shucked and kernels removed (if fresh corn is not available, substitute with frozen kernels) | |
| 2 large tomatoes, diced | |
| Kosher salt and freshly ground black pepper | |
| 1/4 cup chopped fresh basil | |
| Vegetable oil, for the grates | |
| 1 lb. swordfish, 1-inch thick cut into 4 steaks | |
| 4 Tbsp. blackened seasoning |
Recipe developed by Chef Jennifer Chandler
| 1. | To make the corn and tomato relish: In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the corn and tomatoes. Sauté, stirring occasionally, until lightly browned, about 3 to 4 minutes. Season with salt and pepper to taste. Remove from the heat and stir in the basil. Keep warm. |
| 2. | Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil. |
| 3. | Season both sides of the swordfish steaks with the blackening seasoning. |
| 4. | Place the swordfish on the grill. Close the lid and cook, turning once, until medium, about 4 to 5 minutes per side. |
| 5. | To serve, place the swordfish on the plate and top with a generous spoonful of the relish. |
| 6. | Cooking Tips: Use a Grill Pan if an outdoor grill is not accessible. |
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply