grilled swordfish over summer succotash

Swordfish is a hearty fish that stands up well to bold flavors and the heat of the grill. It is as easy as rubbing your favorite spices on the steak and throwing on the heat. The combination of edamame, corn, and tomato makes this a great dish for a summer evening. Consider pairing with a full-bodied white wine like Chardonnay or a rose, or a medium-bodied red like a Cabernet Franc.

 

  • Swordfish steaks (2, select portions to your liking)

  • Garlic salt (1 teaspoon)

  • Paprika (1 teaspoon)

  • Salt (1 teaspoon)

  • Ground black pepper (1/2 teaspoon)

  • Hot sauce (2 teaspoons for rub plus 1 teaspoon for dressing; Cholula Chipotle is recommended)

  • Olive oil (2 tablespoons for rub plus 3 tablespoons for dressing)

  • Edamame (2 cups, shelled and cooked)

  • Sweet white corn (2 cups, cooked and cooled)

  • Cotija cheese (1/2 cup, cut into small cubes)

  • Fresh tomatoes (2 whole, chopped)

  • Green onions (1 bunch, sliced)

  • Lime juice (2 teaspoons)

  • Salt (1/2 teaspoon)

  • Fresh garlic (1 teaspoon, minced)

 

  1. Unwrap swordfish steaks and pat dry with paper towel to remove excess moisture.

  2. Mix in a small bowl the garlic salt, paprika, salt, pepper. Add 2 teaspoons of hot sauce (reserve 1 teaspoon for dressing) and olive oil to make a moist paste. Season the swordfish steaks evenly with the rub. Set aside on counter for 10 minutes to allow fish to absorb flavors.

  3. Preheat grill while preparing succotash.

  4. To prepare succotash, mix edamame, corn, cheese, tomatoes, and chopped green onions in a medium bowl.

  5. In a separate small bowl, mix remaining 2 tablespoons of olive oil, lime juice, salt, garlic, and additional 1 teaspoon of hot sauce for succotash dressing. Pour onto vegetable mix and mix until evenly coated.

  6. If all oil has absorbed into fish, rub a thin layer of olive oil on fish before grilling. Place swordfish steaks on preheated grill.

  7. Let steaks cook for 3 to 4 minutes, then flip using tongs. Cook fish until it is opaque (no clear flesh). Remove steaks to a fresh plate or cutting board when done.

  8. Serve succotash on plates and place grilled fish on top. Garnish with additional green onion (grilled if preferred); can also be served with a sweet or tangy relish or salsa.

 

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