I love the way fennel becomes so sweet and mellow when you saute it. The combination of corn and fennel makes for a sweet, nutty side dish that could accompany any of your favorite summertime entrees. I used fresh corn for this, but you could easily substitute frozen.
- 1 t. olive oil
- 2 t. butter
- 1/2 sweet onion, I used a Walla Walla, diced
- 1/2 fennel bulb, diced
- 4 ears of corn, kernels cut off from the cob
- salt and pepper
- pinch of sugar
- 1/4 C. fresh basil (plus a bit more for garnish)
- 4 swordfish steaks
- 1 C. cherry tomatoes, halved
- 1/4 C. white wine
Heat the oil and butter in a skillet over medium heat. Add the onion, fennel, and corn. Saute until the onion softens and the corn begins to color, about 4 minutes. Season with salt and pepper. Increase the heat to medium high and add the pinch of sugar (this amps up the carmelization process). Stir and cook until the corn begins to brown in places. Stir in the basil. Remove from the heat and put the corn mixture into a bowl, keep warm. Reduce the heat to medium. Wipe out the pan with a paper towel and add a drizzle of olive oil. Season both sides of the fish with salt and pepper. Place the fish in the pan and cook for about two minutes per side. Add the cherry tomatoes and the wine. Cook for two more minutes, or until the tomatoes start softening. To serve, spoon some of the corn mixture onto a plate. Top it with one of the swordfish steaks. Spoon the tomatoes and wine sauce over the top and garnish with more fresh basil.