Swordfish Steak with Sweet Corn Salsa
Swordfish is a little more expensive than tilapia or salmon, but it’s a great choice for a change in taste and texture. Here I’m fusing a very simple western pan-frying technique for the fish and twisting the traditional Mexican salsa towards the Orient. This is a fabulous dish if you’re looking for high nutrient content, strong flavor, low fat, and the feeling of having eaten something substantial without the calories. Beautifully presented, this dish looks as if you’ve been cooking for hours instead of minutes.
4 pieces Swordfish steaks (each one is approximately 1/3 lb)
8 tablespoons corn kernels
4 mini sweet red or orange peppers (you can substitute with 1 bell pepper)
2 tablespoons olive oil for Salsa + 2 tablespoons for pan-frying plus 1/2 tablespoon for corn
2 tablespoons fish Sauce
Juice of 1 large lime
Freshly ground black pepper to taste
8 garlic cloves finely minced
2 tablespoons finely chopped scallions
Salt for sprinkling on fish
In a non-stick skillet on high heat, sauté corn with 1/2 tablespoon of olive oil for just about 1 minute until golden yellow. Place in a bowl to cool down.
Chop sweet peppers into little strips and place with corn. Add in 2 tablespoons olive oil, fish sauce, lime juice, black pepper, garlic and scallions,. Mix thoroughly and let sit.
Heat the same skillet on medium high and pan-fry the swordfish steaks in 2 tablespoons olive oil for approximately 5-7 minutes on each side depending on thickness, until golden. (Five to seven minutes works for every 1 inch of thickness).
Arrange on serving plates. Dust a light sprinkling of salt on the fish, then spoon corn mixture over fish, dividing equally between four plates. Serve immediately.