Grilled Swordfish with Charred Corn and Peppers Recipe

Grilled Swordfish

1. Preheat grill to 400ºF.
2. Combine all ingredients except swordfish in a small bowl to make marinade. Mix until well-combined.
3. Brush swordfish steaks liberally with marinade, then let rest for no more than 15 mins.
4. Pour ~1/4 cup of oil into a small bowl. Right before placing swordfish on grill, use tongs to wet a paper towel and liberally grease grill grates where swordfish will be placed.
5. Grill swordfish for 4-5 mins per side, or until 145ºF internal temp. Remove steaks from grill and let rest at least 5 mins.

Charred Corn Purée

1. Preheat grill to medium heat.
2. Brush corn liberally with oil, then season with salt and pepper to taste. Brush scallions lightly with oil.
3. Grill corn for about 15 mins total, turning throughout to evenly char. Remove from heat and set aside to cool. Remove kernels from cob and transfer to bowl. Reserve ⅓ cup for garnish and set aside. Reserve ⅓ of what’s left to mix in with puree and set aside.
4. Char scallions for ~2 mins per side, or until marked by grill and lightly softened, Remove for heat and let cool. Thinly slice scallions and set aside.
5. In a small pan over medium heat, melt butter. Sauté garlic for ~2 mins or until cooked. Add corn kernels, scallions, heavy cream, chicken stock, sumac, honey, salt, and pepper. Bring to simmer and allow to simmer for 2-3 mins, stirring occasionally until heated through and flavors are well-integrated. Using an immersion blender, blend until smooth. Lower heat to low, stir in reserved corn (not the garnish) until well-integrated, then stir occasionally until ready to serve. If purée thickens too much, stir in a little heavy cream at a time until it reaches desired consistency.

Charred Shishito Peppers

1. Preheat grill to medium-high heat.
2. Toss peppers in olive oil, salt, and pepper.
3. Grill for 3-5 mins flipping halfway, or until charred and softened. Remove from grill and set aside.

Grilled Swordfish with Charred Corn and Peppers

1. To plate: smooth out some Grilled Corn Purée on a plate. Place a swordfish steak in top left of the purée. Place peppers in bottom right of purée. Garnish with reserved corn kernels. Enjoy!