Corn and tomato relish make for a bright note on top of this Rosemary Swordfish recipe.
Ingredients:
- 1/2 cup extra virgin olive oil
- 1 sprig fresh rosemary, leaves stripped and finely chopped
- 4- (6oz-8oz)
- 1/4 cup extra virgin olive oil
- 1 large onion, minced
- 2 cups cherry tomatoes, halved
- 2 ears sweet corn, kernels cut from cob
- 2 cloves garlic, minced
- 1 sprig fresh rosemary, leaves stripped and finely chopped
- 2 teaspoons kosher salt, or to taste
- salt and black pepper to taste
Instructions:
- To make the marinade, place 1/2 cup olive oil and 1 sprig of rosemary into a resealable plastic bag. Add the swordfish steaks, seal the bag, and turn gently to evenly coat the fish. Refrigerate for 1 hour.
- Preheat oven or to 350 degrees F. Bake or grill swordfish for 20 minutes.
- Pour 1/4 cup olive oil into a 10 inch skillet. Stir in the onion, cherry tomatoes, corn kernels, garlic, 1 sprig of rosemary, and kosher salt on medium high heat and cook until vegetables are soft, 20 to 30 minutes. Pour relish on top of swordfish and serve.
