This recipe for corn relish comes to us from chef Justin Timerini and provides the right amount of heat with the addition of peppery Florida radishes and jalapeño. Pair it with this pan-seared swordfish as the perfect side dish.
Yield 4 to 6 servings
2 tablespoons fresh lime juice
1 small jalapeño, seeded and coarsely chopped
1 1/2 teaspoons Florida honey
1/4 teaspoon cumin
1/4 cup vegetable oil
Kosher salt and freshly ground pepper to taste
4 cups fresh Florida corn kernels (from 4 ears) grilled or roasted
6 medium Florida radishes, halved and thinly sliced crosswise
1/2 cup coarsely chopped Florida flat-leaf parsley
1/4 small red onion, thinly sliced
To make the dressing, mix the lime juice, jalapeño, honey and cumin in a medium sized bowl. Add the oil and wisk until combined. Season the vinaigrette with salt and pepper to taste. Combine the corn, radishes, parsley and red onion with the vinaigrette and mix well. Season the relish with salt and pepper to taste, serve with crispy soft-shell crabs.
Yield 6 servings
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
1/2 teaspoon salt
In a blender, combine all ingredients. Puree until completely infused. Taste and adjust seasoning with extra salt and pepper if needed. Remove heavy solids by straining through cheese-cloth or a fine meshed sieve.