# Swordfish with Early Girl Tomato–Cucumber Salsa, Corn, Ratatouille, and Heirloom Tomatoes > Lightly seared swordfish gets a generous spoonful of juicy Early Girl tomato and crisp serpent cucumber salsa. Sweet corn, silky ratatouille, and heirloom tomatoes with basil and aged balsamic make this a full late-summer San Francisco plate—warm vegetables, cool tomatoes, and plenty of good juices. - URL: https://www.chezjk.com/recipes/grilled-swordfish-with-early-girl-serpent-cucumber-salsa-ratatouille-corn-heirlo - Author: Jonathan Katzman - Cooked and photographed: 2025-08-06 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Swordfish with Early Girl Tomato–Cucumber Salsa, Corn, Ratatouille, and Heirloom Tomatoes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F399499ca1111a0a5.jpg) ## Pan-Seared Swordfish A quick sear gives swordfish a little color without overwhelming its mild flavor. Resting briefly before slicing keeps the firm flesh moist under the fresh salsa. ### Ingredients - 1.5 lb swordfish steaks, about 1 inch thick - 1.5 tbsp ghee - 3/4 tsp kosher salt, or to taste - 1/4 tsp freshly ground black pepper ### Instructions 1. Pat the swordfish very dry and season with salt and pepper just before cooking. 2. Heat a wide, heavy skillet over medium-high heat. Add the ghee, then add the fish when the fat shimmers. 3. Sear without moving for 3–4 minutes, until lightly golden and easy to release. Turn and cook another 3–5 minutes, reducing the heat if the surface browns too quickly. 4. Check the thickest part with an instant-read thermometer; cook to 145°F, removing individual steaks as they reach temperature. The center should be opaque but still moist. 5. Rest for 3 minutes, remove any tough skin, then cut across the grain into broad slices or large pieces. Spoon the salsa over just before serving. ### Notes - Swordfish is a high-mercury fish; pregnant or breastfeeding people and young children should choose a lower-mercury fish instead. ## Early Girl Tomato and Serpent Cucumber Salsa Sweet tomatoes and crisp cucumber supply both sauce and crunch. Lemon, shallot, and fresh herbs keep the rich fish tasting bright. ### Ingredients - 3 medium Early Girl tomatoes, about 12 ounces, cut into bite-size pieces - 8 oz serpent cucumber, thinly sliced into half-moons - 1 small shallot, finely chopped - 1/3 cup roughly chopped flat-leaf parsley - 2 tbsp thinly sliced basil - 1.5 tbsp extra-virgin olive oil - 1 tbsp fresh lemon juice, plus more to taste - 1/2 tsp kosher salt, or to taste - 1/4 tsp freshly ground black pepper ### Instructions 1. Combine the shallot and lemon juice in a bowl and let stand for 5 minutes to soften the shallot's bite. 2. Add the tomatoes, cucumber, parsley, basil, olive oil, salt, and pepper. Fold gently to keep the tomatoes intact. 3. Let stand for 5–10 minutes, then taste and adjust the lemon and salt. Serve over the warm swordfish with a little of the collected juice. ### Notes - Serpent cucumber is often sold as Armenian cucumber. Leave tender skin on; remove the seed core only if it is coarse or watery. - Mix close to serving so the cucumber stays crisp and the herbs remain bright. ## Simply Steamed Summer Corn Brief steaming preserves the juicy snap and clean sweetness of peak-season corn. It provides a simple counterpoint to the dressed tomatoes and savory ratatouille. ### Ingredients - 4 ears fresh bicolor sweet corn, husks and silk removed - to taste fine sea salt ### Instructions 1. Bring 1 inch of water to a boil in a large covered pot fitted with a steaming rack. 2. Add the corn, cover, and steam for 5–7 minutes, until the kernels are bright, plump, and tender with a slight snap. 3. Remove promptly and season lightly with salt. Serve whole or cut in half for easier plating. ## Rustic Summer Ratatouille Roasting the eggplant, zucchini, and peppers first concentrates their flavor without turning the entire dish watery. A short simmer in fresh tomato and onion brings everything together while preserving distinct pieces. ### Ingredients - 1 small eggplant, about 12 ounces, cut into 1-inch pieces - 2 small zucchini, about 10 ounces total, cut into 3/4-inch pieces - 1 large red bell pepper, cut into short strips - 1 medium yellow onion, diced - 3 cloves garlic, thinly sliced - 1 lb ripe tomatoes, roughly chopped, juices reserved - 4 tbsp extra-virgin olive oil, divided - 3 sprigs fresh thyme - 1/4 cup torn basil leaves - 1 tsp red wine vinegar, plus more to taste - 1 tsp kosher salt, divided, plus more to taste - 1/4 tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Toss the eggplant, zucchini, and bell pepper with 2 tablespoons olive oil and 1/2 teaspoon salt. Spread over two sheet pans in uncrowded layers. 2. Roast for 25–30 minutes, turning once, until the vegetables are tender and lightly browned at the edges. 3. Meanwhile, warm the remaining 2 tablespoons olive oil in a wide saucepan over medium heat. Add the onion and remaining 1/2 teaspoon salt; cook for 8–10 minutes until soft and translucent. 4. Add the garlic and cook for 1 minute. Stir in the tomatoes with their juices, thyme, and black pepper. Simmer uncovered for 12–15 minutes, stirring occasionally, until the tomatoes collapse into a loose sauce. 5. Fold in the roasted vegetables and simmer gently for 5–10 minutes. The eggplant should be silky and the zucchini tender, with a little glossy tomato juice around the vegetables rather than a watery pool. 6. Remove the thyme stems. Stir in the basil and vinegar, then adjust the salt and acidity. Serve warm rather than piping hot. ### Notes - If the sauce is watery, reduce it before folding in the roasted vegetables. If it becomes too dry, add a splash of water. - This component can be made a day ahead; add the basil and final vinegar adjustment after reheating. ## Heirloom Tomatoes with Basil and Aged Balsamic Thick tomato slices keep this salad distinct from the chopped salsa. Good olive oil and a few drops of aged balsamic give ripe tomatoes all the dressing they need. ### Ingredients - 1 lb ripe heirloom tomatoes, preferably mixed colors - 12 leaves fresh basil - 1.5 tbsp extra-virgin olive oil - 2 tsp 20-year aged balsamic vinegar, made without gluten-containing additives - to taste flaky sea salt ### Instructions 1. Core the tomatoes and slice about 1/2 inch thick. Arrange slightly overlapping on a platter or directly on the dinner plates. 2. Season lightly with flaky salt and drizzle with olive oil. 3. Scatter over the basil, leaving small leaves whole and tearing large ones. Dot with the aged balsamic just before serving. ### Notes - Use the aged balsamic sparingly; its concentrated sweetness should accent the tomatoes rather than coat them. ## Overall Timing / Workflow The ratatouille can wait while the fish cannot. Preparing the cool components during roasting leaves only steaming and searing for the final minutes. ### Instructions 1. 0:00 — Heat the oven to 425°F and cut the ratatouille vegetables. 2. 0:15 — Start roasting the vegetables. Cook the onion and tomato sauce while they roast. 3. 0:25 — Shuck the corn, prepare the salsa ingredients, and slice the heirloom tomatoes. Keep the salsa herbs and final salad dressing aside. 4. 0:45 — Fold the roasted vegetables into the tomato sauce and simmer briefly. Finish the ratatouille and keep warm over very low heat or off heat, covered. 5. 0:48 — Bring the corn steamer to a boil. Finish mixing the salsa and season the swordfish. 6. 0:50 — Sear the swordfish and steam the corn in parallel. 7. 1:02 — Rest and slice the fish, dress the heirloom tomatoes, and assemble the plates. Serve immediately. ## Plating Separate areas preserve the contrast between warm, soft ratatouille and cool, fresh tomatoes. Putting the salsa directly on the swordfish lets its juices dress the fish. ### Instructions 1. Spoon a generous mound of warm ratatouille onto one side of each large plate. 2. Arrange the swordfish slices beside it and spoon the tomato–cucumber salsa over the fish, including a little dressing. 3. Set an ear of corn along the upper edge of the plate. 4. Add the heirloom tomato slices in their own space, keeping the basil and balsamic visible. Serve while the fish and corn are warm. ## Leftover Path Keeping the fresh and cooked components separate prevents the fish from sitting in acidic dressing and the vegetables from losing their textures. ### Instructions 1. Refrigerate leftovers within 2 hours in separate covered containers. Use the swordfish within 2 days, ratatouille and corn within 3–4 days, and dressed tomatoes or salsa preferably by the next day. 2. For a cold lunch, break chilled swordfish into large pieces and serve with the remaining salsa and corn kernels cut from the cob. 3. Reheat ratatouille gently in a saucepan with a splash of water. If reheating the fish, cover it with a spoonful of ratatouille and warm gently to 165°F; avoid prolonged cooking. 4. Use softened heirloom tomatoes and their dressing as the start of a quick tomato sauce rather than trying to restore their fresh-sliced texture. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.