Kathy Gunst writes, “The combination of sweet corn, tomato, and basil makes a great topping for grilled swordfish (or any type of fish, meat, or poultry), but also works as a crostini topping (on slices of grilled crusty bread), or inside tacos or burritos.” She notes that salmon, halibut, or tuna may be substituted for the swordfish.
Adapted from Notes from a Maine Kitchen by Kathy Gunst.
Swordfish:
1 pound swordfish steak, about 1 inch thick
1½ tablespoons olive oil
Freshly ground black pepper to taste
2 tablespoons fresh lemon juice
1 lemon, cut into wedges
Topping:
4 ears corn
2 tablespoons olive oil
1 to 2 cloves garlic, very thinly sliced
3 tablespoons very thinly sliced fresh basil
1 tablespoon chopped fresh thyme
1 scallion, very thinly sliced, white and green parts
1 large tomato, chopped
Salt to taste
Freshly ground black pepper to taste
4 lemon wedges
1. Preheat the grill until hot, about 400°F.
2. Coat both sides of the swordfish with the oil and pepper. Place a clean grill rack on the grill and let it get hot. Place the swordfish on the grill, pour half the lemon juice on top, cover, and cook for 4 minutes. Gently flip the fish over, add the remaining lemon juice, cover, and cook for another 4 to 5 minutes, depending on the thickness of the fish, or until just tender when lightly tested with a fork.
3. Meanwhile, prepare the topping. Use a sharp knife to cut the kernels off the corn. Heat the oil in a medium skillet set over moderate heat. Add the garlic and cook, stirring, for 30 seconds. Add the corn kernels, half the basil, the thyme, and the scallion and cook for 2 minutes, stirring. Add the tomato, salt, and pepper and cook for another 3 to 5 minutes, or until the tomato just begins to soften and the corn is still crunchy but hot. Add the remaining basil and more salt and pepper if desired. (The mixture can be made several hours ahead of time and reheated just before serving.)
4. When the swordfish is ready, place it on a platter. Spoon the warm corn mixture down the middle of the fish, letting it spill off over the sides. Garnish with the lemon wedges and serve immediately.
Makes 4 servings
