BBQ Swordfish with Charred Corn and Basil Relish
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- 12-16 oz of thick cut Swordfish filet
- one cup olive oil
- 1 cup cilantro
- 3 garlic cloves
- teaspoon smoked paprika
- juice of one lemon
- 2 tablespoons rice wine vinegar
- teaspoon honey
- dash of kosher salt
Charred Corn and Basil Relish
- one ear of corn on the grill until slightly charred
- one tomato small chop
- good glug of olive oil
- handful chopped fresh basil
- splash of white wine vinegar
Start by making your marinade for the swordfish, combine all ingredients in a food processor and blitz until smooth. Pour enough over your swordfish steaks to cover but make sure you save the rest of the marinade.
Make the charred corn relish by cutting the corn kernels off the cob with a knife and into a bowl. Add the chopped tomato, fresh basil, olive oil and vinegar and give it a good mix and into the fridge until ready to serve.
Now hot grill, season your swordfish with salt and pepper and grill for about 4 min each side depending on the thickness. When done take off and drizzle some more of the marinade on the fish and cover with tin foil to rest.
To plate, fish down, some of the charred corn and basil relish on top. I served it with some grilled asparagus and napa cabbage sauteed in butter as well to keep it in the summer theme.