Ingredients
1
teaspoon finely grated lime peel
3
tablespoons lime juice
1/2
teaspoon ground cumin
1/4
teaspoon salt
1/8
teaspoon pepper
2
cloves garlic, finely chopped
Liquid from canned tomatoes used in salsa (about 1/2 cup)
3
swordfish steaks (10 to 12 oz each), cut in half
1
can (15 oz) Southwestern black beans, drained, rinsed
1
can (11 oz) whole kernel corn, drained
1
can (10 oz) original or mild diced tomatoes with green chiles, drained, liquid reserved
4
medium green onions, chopped (1/4 cup)
1
tablespoon olive oil
2
teaspoons dry sherry or red wine vinegar
1/4
teaspoon salt
1/8
teaspoon pepper
Preparation
In shallow glass or plastic dish, mix all swordfish ingredients except the swordfish. Add swordfish; turn to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 2 hours to marinate.
Meanwhile, in medium bowl, mix all salsa ingredients. Let stand at room temperature.
Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove fish from marinade; reserve marinade. Place fish on grill. Cover grill; cook over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with room-temperature salsa.
