Fire Up The Grill On Labor Day With Chef, Ed Brown


Just because summer is winding down doesn’t mean you can’t fire up the grill. In fact, this is the perfect time to make the most of some seasonal catches like swordfish.

Here, chef Ed Brown is sharing his simple delicious recipe for grilled swordfish with a corn relish. This dish is perfect for a Labor Day BBQ or just a dinner with family and friends.

Grilled swordfish with corn relish


3-4 Servings



1 ½ lbs. swordfish, cut into 4 equal steaks

2 tsp. olive oil

Sea salt & freshly ground pepper to taste


2 each ears, fresh corm, remove husk and kernels

1 tablespoon Olive oil

1/2 of a small red onion, peeled, diced

1 small red pepper, cored, seeded, diced

1/2 of a small jalapeno pepper, seeded, diced fine

1/3 cup water

1/2 bunch fresh basil, leaves, washed, torn

1/2 juice of a fresh lime


Grilled swordfish

Brush the swordfish with olive oil and season with salt and pepper.

Place onto a hot cast-iron grilling pan and cook over medium heat.

Cook the swordfish for 6-10 minutes, depending on the thickness.

Tip: If you don’t like swordfish, you can use Striped Bass, Tuna or Bluefish.

Corn relish

Heat oil in a non reactive medium saute pan.

De-seed and dice the small pepper.

Chop the corn, onion and jalapeno.

Add remaining ingredients except basil, saute on medium heat for 2 minutes.

Add water and simmer on medium low heat until corn is tender (approx. 5 mins).

Transfer corn relish to a bowl, add basil, season with salt, pepper, fresh lime juice.

Serve at room temperature.

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