Michael Schlow's Pan-Seared Swordfish
With Corn, Tomato And Lime

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.