Swordfish Steaks & Tomato Succotash
May 24, 2013
Memorial Day is coming and that means bringing out the grill for the season. Wild swordfish was in the market so I decided to grill it and serve it with a tarragon butter sauce laid over a bed of tomato succotash made with cocktail tomatoes grown by my friends at Backyard Farms in Madison, Maine. I had some corn I had shucked and frozen from last summer in the freezer and some edamame which I love. The dish turned out more than delicious so here is the”recipe” that I used. I use that term loosely since I just threw things together from what I had on hand. I think the photo speaks for itself.
Swordfish steaks prepared on the grill
Tomato Succotash
Enough for 4 servings
4 tablespoons extra virgin olive oil
1 medium onion, diced
1 cup corn, fresh or frozen
1 cup edamame, fresh or frozen
6 large cocktail size tomatoes cut into quarters
1/2cup dry white wine
Coarse sea salt and grinding black pepper to taste
2 tablespoons fresh minced tarragon
Heat the oil in a medium size pot and add the onion, cooking it until it softens. Stir in the corn, edamame and tomatoes and cook a couple of minutes. Raise heat to high and stir in the wine; allow most of it to evaporate. Season with salt, pepper and tarragon. Keep warm
Grill fish to your liking; have ready 6 tablespoons melted butter and 2 tablespoons fresh tarragon.
When ready to serve, make a puddle of the succotash in the center of a dinner plate. Top with a swordfish steak and drizzle a little of the melted butter over the top. Sprinkle on some tarragon and serve.
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