Lunch

Seared Swordfish with Charred Corn Esquites & Lime Aioli

Name: Seared Swordfish with Charred Corn Esquites & Lime Aioli
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: Two 6-ounce swordfish steaks, 1 inch thick; 2 tablespoons canola oil; Maldon sea salt; Cracked black pepper; 1.5 cups fresh corn kernels; 0.5 cup Mexican crema or sour cream thinned with lime juice; 0.25 cup cotija cheese, crumbled; 1 jalapeño, minced; 0.25 cup fresh cilantro, chopped; 1 lime, zested and juiced; 1 garlic clove, minced; 0.5 cup neutral oil; 1 egg yolk; Pinch of cayenne; 2 corn tortillas, cut into strips and fried until crispy

A 1-inch swordfish steak gets a hard sear on cast iron, building a golden crust while staying buttery within. Charred corn kernels are folded into crema with cotija cheese and jalapeño, then finished with cilantro. A bright lime aioli and crispy tortilla strips complete the plate.

1213cal 45gprotein 41gcarbs 99gfat 12min prep 18min cook 2serves

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