Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Swordfish
Succotash
Tomato-Fennel Salsa
Method
Swordfish Preparation
- 1
Marinate the Swordfish
In a shallow dish, combine the olive oil, salt, black pepper, and lemon juice. Add the swordfish steaks, coating them evenly. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
Succotash Preparation
- 3
Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the minced shallots and sauté until translucent, about 2 minutes. Add the corn, green beans, and red bell pepper. Cook for 5-7 minutes until the vegetables are tender. Season with salt and black pepper to taste.
Tomato-Fennel Salsa Preparation
- 4
Make the Salsa
In a bowl, combine the diced tomatoes, chopped fennel, fresh basil, and finely chopped red onion. Drizzle with olive oil and red wine vinegar. Season with salt and black pepper to taste. Mix well and let sit for 10 minutes for flavors to meld.