Roasted Swordfish with Corn and Charred Tomato Relish

Instructions

1. 1

   Preheat your oven to 425°F. Pat the swordfish steaks dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.

   Tip: Dry fish ensures better browning and a crispier exterior.

2. 2

   In a small bowl, combine sea salt, black pepper, and smoked paprika. Season the swordfish steaks generously on both sides with this spice mixture.

3. 3

   Spread the corn kernels and halved cherry tomatoes on a large baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat evenly.

   Tip: Using a separate sheet for vegetables allows them to roast at the same temperature without overcrowding the fish.

4. 4

   Place the roasting pan with vegetables in the oven and roast for 8 minutes until they begin to soften and the tomatoes start to blister.

5. 5

   Remove the vegetable pan and push the vegetables to the sides. Place the seasoned swordfish steaks in the center of the pan, drizzle with 1 tablespoon of olive oil, and return to the oven.

   Tip: This method allows the fish and vegetables to finish cooking together in about the same time.

6. 6

   Roast for 12-15 minutes until the swordfish is opaque throughout and flakes easily with a fork, and the corn and tomatoes have caramelized slightly.

   Tip: Swordfish is done when the internal temperature reaches 145°F.

7. 7

   While the fish cooks, prepare the relish by combining the minced garlic, diced red onion, remaining fresh basil, lemon zest, juice, and balsamic vinegar in a small bowl. Stir in the remaining 1 tablespoon of olive oil and season with salt and pepper to taste.

   Tip: Make the relish just before serving so the flavors are bright and fresh.

8. 8

   Remove the baking sheet from the oven and let rest for 2 minutes. Transfer each swordfish steak to a serving plate and arrange the roasted corn and tomatoes alongside. Top generously with the charred tomato relish and garnish with additional fresh basil.