IE 11 is not supported. For an optimal experience visit our site on another browser.

Grilled swordfish with corn relish

3-4 Servings
Celebrate Labor Day with grilled swordfish, corn relish
Chef Ed Brown shares his seasonal swordfish recipe, grilling the fish steaks and making a delicious healthy corn relish with tomato bread.TODAY
3-4 Servings


Grilled swordfish
  • lbs. swordfish, cut into 4 equal steaks
  • 2 tsp. olive oil
  • Sea salt & freshly ground pepper to taste
Corn relish
  • 2 ears fresh corm, remove husk and kernels
  • 1 tablespoon Olive oil
  • 1/2 a small red onion, peeled, diced
  • 1 small red pepper, cored, seeded, diced
  • 1/2 of a small jalapeno pepper, seeded, diced fine
  • 1/3 cup water
  • 1/2 bunch fresh basil, leaves, washed, torn
  • 1/2 of a fresh lime, juiced


Grilled swordfish

Brush the swordfish with olive oil and season with salt and pepper.

Place onto a hot cast-iron grilling pan and cook over medium heat.

Cook the swordfish for 6-10 minutes, depending on the thickness.

Tip: If you don't like swordfish, you can use Striped Bass, Tuna or Bluefish.

Corn relishHeat oil in a non reactive medium saute pan.

De-seed and dice the small pepper.

Chop the corn, onion and jalapeno.

Add remaining ingredients except basil, saute on medium heat for 2 minutes.

Add water and simmer on medium low heat until corn is tender (approx. 5 mins).

Transfer corn relish to a bowl, add basil, season with salt, pepper, fresh lime juice.

Serve at room temperature.