Rosemary Swordfish with Corn and Tomato Relish

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.

 

 

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