Grilled Swordfish over Sweet Corn Succotash with Corn Brulée

Corn Sauce Instructions:
Place the corn kernels in an electric juice extractor. Run them through a first time, and then pass the subsequent corn pulp through a few more times to extract as much juice as possible. Discard the pulp. The yield will be about 1 cup for every 6 or 7 ears of corn. Heat a small nonreactive saucepan over medium-high heat. Add the corn juice and champagne, cook for 2 to 3 minutes stirring constantly until the juice thickens almost to the consistency of pudding. While you are stirring, the sauce at the bottom of the pan may look slightly scorched; keep stirring. Reduce the heat to low; slowly stir in the butter in several additions to form a silky sauce. Remove from the heat. The natural corn starch will thicken with the heat.

Succotash Instructions:
For the carrots, simmer for about 3-4 minutes until just tender in salted boiling water. Remove from heat and chill in ice bath and reserve. For the butter beans also simmer in seasoned boiling water for 10 minutes and remove from heat and strain. Then heat olive oil in a large sauce pan over medium high heat. Add leeks and sauté for a few minutes. Using butcher twine tie the herbs together tight and add to the pan. Add corn, butter beans, and tomatoes and season well. Cook just until warm and flavors have mingled together and then cool on sheet pan in cooler. Remove herb bundle.

Fish and Assembling Instructions:
Heat the succotash just enough to present under the fish (about a cup). Lightly season and oil the fish. Place the fish face down on grill and give appropriate markings. Cook the fish only until medium (135 degrees internally) to ensure the fish is not overcooked. Incorporate sauce as explained above and place on large flat charger plate in a long brush stroke. Using blow torch, lightly brulée the sauce.