Grilled Sword Fish with a Bacon and Fire Roasted Corn Succotash
I can't even begin to tell you how many people write in asking the best way to prepare swordfish. Check out this sweet video with awesome music and some cool robot moves too....
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- 2 Six Ounce Filets of Fresh Swordfish
- 1/3 Cup Balsamic Vinegar
- 2 TBS Chopped Garlic
- 2 Poblano peppers Seeded and Cut in Half
- 3 Thick Slices of Red Onion
- 3 Ears of Corn
- 1 Cup Cherry Tomatoes
- 6 Strips of Chopped Bacon
- 1/4 Cup Chopped Cilantro
- Squeeze of 1 Lime
Procedure: In a shallow pan, submerge swordfish in balsamic vinegar and garlic and let marinade for at least 10 minutes. Be sure to shuck the corn, seed the peppers and slice the onions before placing them on the grill on high heat. It will take about 15-18 minutes total to roast these vegetables properly on all sides. Halfway through the cooking process add the swordfish to the grill. Be sure to cook on all sides and it should be done at the same time the vegetables are done. Next, render the bacon in a hot skillet and while it is cooking prepare the vegetables accordingly. Once the bacon is cooked add in all vegetables and saute for 3-5 minutes on high heat. Finish the succotash with cilantro and lime juice. Plate this dish up serving the swordfish atop of the succotash and serve hot!