Grilled Swordfish over Sweet Corn Succotash with Corn Brûlée

This delicious and healthy meal from chefs Jeff McInnis and Janine Booth at Root & Bone will have you cooking like a...
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Grilled Swordfish over Sweet Corn Succotash with Corn Brûlée

Root & Bone

Grilled Swordfish over Sweet Corn Succotash with Corn Brûlée

This delicious and healthy meal from chefs Jeff McInnis and Janine Booth at Root & Bone will have you cooking like a pro in no time. Make this recipe even easier by making the corn sauce and succotash in advance and then reheating them when you’re ready to cook the fish.

Looking for more recipes and tips for cooking with corn this summer? Click here for ideas from Sunshine Sweet Corn.

4
Servings
2580
Calories Per Serving
Deliver Ingredients

Ingredients

For the Corn Sauce

  • ears fresh sweet corn
  • ½  Ounce  champagne
  • 2  Tablespoons  unsalted butter, cut into pieces
  • Salt, to taste
  • Pepper, to taste

For the Corn Succotash

  • 1  Cup  carrots, diced
  • 2  Cups  baby lima beans or butter beans
  • 2  Pounds  olive oil
  • 1  Cup  white leeks, sliced thin
  • sprigs fresh thyme
  • Bay leaf
  • ears grilled corn on the cob, kernels removed
  • large tomato, diced small

For Serving

  • 5-ounce pieces swordfish
  • Salt, to taste
  • Pepper, to taste
  • Oil
  • 12  Ounces  corn sauce
  • 4  Cups  succotash

Directions

For the Corn Sauce

Place the corn kernels in an electric juice extractor. Run them through and then pass the subsequent corn pulp through a few more times to extract as much juice as possible. Discard the pulp. The yield will be about 1 cup of juice for every 6 or 7 ears of corn.

Heat a small nonreactive saucepan over medium-high heat. Add the corn juice and champagne and cook for 2 to 3 minutes, stirring constantly, until the juice thickens almost to the consistency of pudding. (While you are stirring, the sauce at the bottom of the pan may look slightly scorched; keep stirring and things will be okay).

Reduce the heat to low; slowly stir in the butter in several additions to form a silky sauce. Season to taste with salt and pepper. Remove from the heat. The natural corn starch will thicken with the heat. 

For the Corn Succotash

Simmer the carrots in salted boiling water for about 3-4 minutes, until just tender. Remove from the heat, chill in a bowl of ice water, and then reserve for later. 

Simmer the beans in seasoned boiling water for 10 minutes and then remove them from heat and strain. 

Then, heat the olive oil in a large sauce pan over medium high heat.  Add Leeks and sauté for a few minutes. Using butcher twine tie the herbs together tight and add to the pan.  Add the carrots, butter beans, , corn kernels, and tomatoes, and then season well with salt and pepper. Cook just until warmed and the flavors have mingled. Cool on a sheet pan and then remove the herb bundle.

For Serving

Lightly season and oil the fish and then place it on the grill. Cook the fish until it reaches medium-doneness (135 degrees F) to ensure that it is not overcooked. Place some of the corn sauce on a plate and then heat it with a kitchen blow torch until it has a caramelized brûlée topping (from the natural sugars in the corn. Serve the fish and succotash over the brûléed corn sauce.  

Nutritional Facts

Total Fat
247g
100%
Sugar
22g
24%
Saturated Fat
27g
100%
Cholesterol
66mg
22%
Carbohydrate, by difference
67g
52%
Protein
37g
80%
Vitamin A, RAE
609µg
87%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
186µg
100%
Calcium, Ca
110mg
11%
Choline, total
102mg
24%
Fiber, total dietary
13g
52%
Fluoride, F
37µg
1%
Folate, total
103µg
26%
Iron, Fe
5mg
28%
Magnesium, Mg
100mg
31%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
275mg
39%
Selenium, Se
5µg
9%
Sodium, Na
1800mg
100%
Water
288g
11%
Zinc, Zn
2mg
25%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.