- INGREDIENTS
- 4 -8 oz sword fish filets
- 1 lb of yellow beans
- 1 lb of haricots vets
- 4 tbsp kosher salt
- 3 corn on the cob
- 2 oz corn oil
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 red bell pepper
- 4 tbsp of chopped cilantro
- 4 oz of small dice red onion
- 2 oz extra virgin olive oil
- 1 oz red wine vinegar
- 1 tsp of fresh chopped garlic
- 8 oz of un salted butter
- 2 oz of chipotle peppers
- 1 oz of honey
- 1 tbsp of shopped shallots
- 1 tbsp of shopped cilantro1 tsp of kosher salt
- 1tsp of ground black pepper
METHOD:
-
To prepare the beans:
- Bring a medium pot of salted water to a boil for blanching the beans, meanwhile, hold the beans a handful at a time facing the same direction and, using scissors, cut off the stem ends.
- Add the beans to the boiling water and cook for 3 to 4 min until just tender.
- Drain and season with salt and pepper.
-
For the chipotle butter:
- In a blender, combine the chipotle peppers, honey salt, pepper cilantro
- Then in a medium bowl, combine the softened butter and shallots with the rest of the ingredients.
- To prepare the swordfish:
- Season the swordfish with salt and pepper and brush with some of the chipotle butter.
- Mesquite grille over a moderate flame for 4 to 5 min on each side, or until the fish is cooked.
- For the corn relish:
- Peal the fresh corn and season with salt and pepper, and brush some of the extra virgin olive oil.
- Grill the corn over moderate flame for 6 to 8 min, or until all of the sides start turning brown and cut the grains from the corncob.
- In a medium mixing bowl, combine the corn grains, cilantro extra virgin olive oil, red onion, bell pepper, and season with salt and pepper.
- ASSEMBLY:
- Arrange some of the beans mixture in the center of each plate
- Place a piece of swordfish on top of the beans
- Spoon some sweet corn relish on top of the fish
- Spoon some of the remaining butter over the fish
- Top with some freshly ground black pepper.
