Rosemary Swordfish with Roasted Corn and Tomato Relish September 21 2012


1/2 cup extra virgin olive oil

1 sprig fresh rosemary, leaves stripped and finely chopped

4- (6oz-8oz)

1/4 cup extra virgin olive oil

1 large onion, minced

2 cups cherry tomatoes, halved

2 ears sweet corn, kernels cut from cob

2 cloves garlic, minced

1 sprig fresh rosemary, leaves stripped and finely chopped

2 teaspoons kosher salt, or to taste

salt and black pepper to taste

 

To make the marinade, place 1/2 cup olive oil and 1 sprig of rosemary into a resealable plastic bag. Add the swordfish steaks, seal the bag, and turn gently to evenly coat the fish. Refrigerate for 1 hour.

Preheat oven or to 350 degrees F. Bake or grill swordfish for 20 minutes. Pour 1/4 cup olive oil into a 10 inch skillet. Stir in the onion, cherry tomatoes, corn kernels, garlic, 1 sprig of rosemary, and kosher salt on medium high heat and cook until vegetables are soft, 20 to 30 minutes. Pour relish on top of swordfish and serve.