Serves 4
4 1-inch thick swordfish steaks
4 tbsp. blackening seasoning
1 tbsp. olive oil
4 ears of corn, shucked and kernels removed
2 large tomatoes, chopped
¼ cup minced fresh basil
Kosher salt and freshly ground pepper
Heat a clean grill to medium-high.
Season swordfish steaks with blackening seasoning.
In a large sauté pan, heat olive oil until warm. Add the corn and tomatoes. Sauté, stirring occasionally until lightly browned, 3 to 4 minutes. Season to taste with salt and pepper. Remove from the heat and stir in the basil. Keep warm.
Place swordfish on the grill and cook until medium, about 4 to 5 minutes per side.
Serve warm garnished with the relish.
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