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.
Blackened Swordfish with Fresh Corn and Tomato Relish
| 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. |
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