Warning: Your mouth may water. Actually, it will definitely water.


What you will be making:

Blackened Swordfish – Grilled Sweet Corn Puree, Heirloom Tomatoes, Lemon Thyme Beurre Blanc, Crispy Bacon

What you will need:
Swordfish Fillet – 7oz. Thick cut
Vegetable Oil
Parsley (for garnish)
Beurre Blanc 
Sweet Corn Puree 
Bacon Roasted Tomatoes 

Now that you have compiled all your ingredients, here is how to make the dish:

1. Coat Swordfish fillet in blackening spice
2. Heat vegetable oil in a saute pan over medium high heat.
3. Sear Swordfish on both sides until desired doneness is reached.  For thick cut steaks, finish in the oven.
4. Streak corn puree on plate
5. Sprinkle tomato bacon mixture around plate
6. Gently place Swordfish on corn puree
7. Top with beurre blanc.
8. Garnish with a lemon wedge or fresh chopped parsley.


Here is a breakdown of some of the ingredients above:
Blackening Spice – 
Paprika – 5Tbsp
Gran. Garlic – 1 Tbsp
Gran. Onion – 1 Tbsp
Cayenne – 1/4 tsp
Sugar – 2 tsp
Salt – 4 tsp


Beurre Blanc – 
 Vegetable Oil – 2 Tbsp
Chopped Garlic – 1 Tbsp
Chopped Shallot – 1 Tbsp
Dry White Wine 1 1/2 Cups
Heavy Cream – 1/4 Cup
Butter – 1/4 # (Cold, cut into cubes)
Juice of 1 lemon
Chopped fresh thyme (appx. 1 Tbsp)
1. In a medium sauce pan, heat vegetable oil over medium-low heat
2. Add garlic and shallot.  Cook until translucent but do not burn
3. Remove pan from heat to add wine, return to heat and reduce liquid by 2/3.
4. Add lemon juice and fresh thyme
5. Add heavy cream and reduce by 1/2
6. Reduce heat to low.  Slowly begin whisking in cold butter cube by cube until finished.  Remove sauce from heat. Season to taste with salt


Sweet Corn Puree – 
 Corn – 2 large ears
Chopped Garlic – 1/2 tsp
Chopped Shallot – 1/2 tsp
Heavy Cream – 1/4 cup
Whole Milk 1/4 cup
Kosher Salt
1. Roast corn on grill until corn is soft (or in oven at 350F)
2. When corn has cooled, cut corn from cob.
3. In a medium saucepan saute’ garlic and shallot in vegetable oil until translucent
4. Add corn and heat through
5. Add heavy cream and milk. Bring to a simmer.
6. Let liquid reduce slightly, remove from heat.
7. Puree contents of pan in food processor until well blended.
8. Strain through a fine mesh strainer and discard solids.
9. Salt to taste.


Bacon Roasted Tomatoes – 
 Bacon – 3 strips, chopped
Heirloom Tomatoes – 1/4 # (leave whole)