Grilled Swordfish with Succotash

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:11 PM PST

Story Updated: Mar 31, 2008 at 12:11 PM PST

Ingredients

4 6 oz. each swordfish filets

1 Tbl. butter

3 cups white corn cut off the cob

1 1/2 cups edamame

1 cup heavy cream

1 roasted red pepper

1 Tbl. tarragon

10 cherry tomatoes

Salt & pepper to taste

Directions

Remove skin from swordfish and cut into 3/4" thick filets. Season with salt and pepper and brush with olive oil. Place on a hot grill and cook 5 minutes per side (this may vary depending on your grill's hot spots).

Melt butter in a large saute pan over medium heat. Add the corn and cook until it is warm. Add the edamame, the cream and the roasted red pepper.

Bring to a simmer, then reduce to a sauce consistency. Season with salt and pepper. Cut the cherry tomatoes in half. Add to the pan along with the tarragon. Serves 4.

Recipe from Greg Campbell, Third Floor Fish Cafe

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