Mary Ann's Blog

Swordfish Steaks & Tomato Succotash

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.
 

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Pre-order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and lots of scenic pictures of Italy taken by Mary Ann on her travels through the years.

Pre-order using this link and receive a signed book plate with your order.

Release date: November 1, 2018