Swordfish with Grilled Sweet Corn

Ingredients

• 1 lb fresh swordfish steak, cut 1/2" thick
• 2 tablespoons lemon juice, fresh
• 2 teaspoons table salt
• 2 teaspoons chopped fresh oregano or 1 teaspoon dried
• 1/4 cup extra-virgin olive oil
• Freshly ground pepper
• Kosher salt
Grilled Corn on the Cob
• 2 ears of fresh corn on the cob
• 1 Roasted Red Pepper, chopped
• A few leaves of Italian Parsley, chopped finely
• drizzle of olive oil

Instructions

1. Light a grill or preheat the oven to 375 degrees.
2. In a small bowl, mix the lemon juice with the salt until the salt dissolves.
3. Stir in the oregano.
4. Using a whisk slowly add the olive oil and generously pepper.
5. Grill the swordfish steaks over high heat turning once, until cooked through, 6 to 7 minutes. Alternatively, bake the swordfish for approx. 10 minutes, turning once.
6. Transfer the fish to a platter.
7. Put holes in the fish steak in several places with a fork to allow the sauce to penetrate.
8. Whisk the sauce, then drizzle it over the fish.
9. Cover with a lid to keep warm
Quick Grill Method for Corn on the Cob
10. Shuck and remove all of the silk from the corn
11. Place diagonal on a paper towel
12. Roll each corn cob in one paper towel and close the ends completely
13. Run the paper towel under water until it is just barely wet
14. Place each wrapped ear of corn on a plate and microwave for about 8 minutes
15. Test the corn by unwrapping slightly and piercing the corn kernels with a fork.
16. They should be easy to pierce.
17. Remove the paper towel and drizzle with olive oil on all sides
18. Place on a high heat grill
19. Turn frequently for approx. 6 minutes until you see a slight char on the kernels
20. Remove and cool slightly
21. Stand up on a cutting board, small end up
22. With a knife, remove the kernels
23. Mix kernels with the roasted red pepper and parsely
24. Drizzle with a touch of olive oil
25. Add fresh black pepper and a touch of kosher salt
26. Add a dash of cayenne pepper if you're feeling lucky