Mesquite Grilled Sword Fish with Market Beans, Chipotle Butter and Sweet Corn Relish

  • 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


    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.


  • 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.

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