Swordfish on corn pepper relish with cilantro oil-Recipe

Ingredients-Marinated swordfish

4 skinless 7oz swordfish steaks 1 inch thick

Juice of 2 lemons

1/2 cup olive oil

1 tsp. salt

20 grinds of freshly-ground black pepper

1 1/2 tsp cumin

1/8 tsp. cayanne pepper

Ingredients-Corn and pepper relish

2 corn on the cop (cut from cob)

1 medium red pepper, seeded and diced small

1 medium green pepper, seeded and diced small

1 medium red onion, diced small

juice of 1/2 lemon

1/3 cup of olive oil

1 1/2 tsp. cumin

salt and pepper to taste

Ingredients Cilantro Oil

1 bunch of fresh cilantro

2 garlic cloves, peeled

3/4 cup olive oil

1/4 tsp. salt

10 grinds of freshly-ground pepper

Preparation-Marinated swordfish

Mix all ingredients except swordfish. Add swordfish and let marinate for 4 hours.

Preparation-Cilantro oil

Pick leaves from cilantro. Reserve 1/4 bunch for garnish. Add remaining leaves to a blender with remaining ingredients and purée. Place in a plastic squeeze bottle until needed.

Preparation-corn and pepper relish

Saute onion and both peppers in 1/4 cup of olive oil on moderate heat for 1 1/2 minutes. Add corn and cumin, salt & pepper. Saute 1-2 minutes until crisp tender. Place in a bowl and cool down., Add lemon juice and remaining oil.

Presentation- Grill or Saute swordfish for 3-4 minutes per side. The swordfish should be cooked to a medium stage, just warm in the center. Place on top of corn and pepper relish and garnish with cilantro oil. (shake oil first to mix). Place reserved cilantro leaves over and around fish.

Photography and food styling Bill Brady http://bit.ly/9wFYxm

Recipe Provided by Sandy D’Amato, Sanfor Restaurant, Coquette Café and Harlequin Bakery (Milwaukee, WI) from the I Love Corn book by Lisa Skye

Food Styling Dominick Guiliano