4 skinless 7oz swordfish steaks 1 inch thick
Juice of 2 lemons
1/2 cup olive oil
1 tsp. salt
20 grinds of freshly-ground black pepper
1 1/2 tsp cumin
1/8 tsp. cayanne pepper
Ingredients-Corn and pepper relish
2 corn on the cop (cut from cob)
1 medium red pepper, seeded and diced small
1 medium green pepper, seeded and diced small
1 medium red onion, diced small
juice of 1/2 lemon
1/3 cup of olive oil
1 1/2 tsp. cumin
salt and pepper to taste
Ingredients Cilantro Oil
1 bunch of fresh cilantro
2 garlic cloves, peeled
3/4 cup olive oil
1/4 tsp. salt
10 grinds of freshly-ground pepper
Mix all ingredients except swordfish. Add swordfish and let marinate for 4 hours.
Pick leaves from cilantro. Reserve 1/4 bunch for garnish. Add remaining leaves to a blender with remaining ingredients and purée. Place in a plastic squeeze bottle until needed.
Preparation-corn and pepper relish
Saute onion and both peppers in 1/4 cup of olive oil on moderate heat for 1 1/2 minutes. Add corn and cumin, salt & pepper. Saute 1-2 minutes until crisp tender. Place in a bowl and cool down., Add lemon juice and remaining oil.
Presentation- Grill or Saute swordfish for 3-4 minutes per side. The swordfish should be cooked to a medium stage, just warm in the center. Place on top of corn and pepper relish and garnish with cilantro oil. (shake oil first to mix). Place reserved cilantro leaves over and around fish.
Photography and food styling Bill Brady http://bit.ly/9wFYxm
Recipe Provided by Sandy D’Amato, Sanfor Restaurant, Coquette Café and Harlequin Bakery (Milwaukee, WI) from the I Love Corn book by Lisa Skye
Food Styling Dominick Guiliano