• Serves 4
  
  
  For the corn salad
  
  2 oz. extra-virgin olive oil
  1/2 red onion, thinly sliced
  4 ears corn, husked and cleaned,
  kernels removed from the cob
  3 ripe plum tomatoes, cut into medium dice
  1 tablespoon chopped cilantro
  1 red jalapeno, pith and seeds removed, cut into small dice
  1 tablespoon soy sauce
  Juice of 1 lime
  Salt and Pepper
• For the swordfish
  4 7-ounce fillets, cut 1 1/2 inches thick
  Salt and Pepper
  1 pinch of cayenne pepper
  1/2 tablespoon chopped cilantro
  2 oz. extra-virgin olive oil
  Juice of 1 lime
  Fresh cilantro sprigs for garnish
  
  
  Heat a sauté pan over high heat and add olive oil.
  Season one side of the swordfish with salt, pepper and a pinch of cayenne pepper, and sear that side until nicely browned and caramelized.
  Reduce the heat to medium-high, flip and cook for 3-4 minutes
  Cook for another 2 to 3 minutes, or until the fish is just cooked through. It will be slightly firm, but still juicy.
  Remove the swordfish from the pan.
  To that pan, add the onion and sauté for 2 minutes
  Add the corn, lower the heat to medium-high, and sauté for 2 minutes.
  Add the tomatoes and jalapeno and sauté for 2 minutes.
  Stir in the cilantro, salt and pepper, lime juice and the soy sauce.
  Taste and adjust seasoning, if needed.
  Place swordfish on top of corn salad, heat through and serve.
• 
  

>>This recipe appears in Episode #505.

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