Grilled Swordfish with Black Bean and Corn Salsa
|Finely grated lime peel||1 Teaspoon|
|Lime juice||3 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Liquid from canned tomatoes||1⁄2 Cup (8 tbs) (Used In Salsa)|
|Tomato liquid||1⁄2 Cup (8 tbs) (Or Liquid From Canned Tomatoes, Used In Salsa)|
|Swordfish steak||24 Ounce (3 Pieces, 12 Ounce Each, Cut In Half)|
|Swordfish steaks||36 Ounce, cut in half (3 Pieces, 12 Ounce Each)|
|Southwestern black beans||15 Ounce, drained, rinsed (1 Can)|
|Canned southwestern black beans||15 Ounce, drained, rinsed (1 Can)|
|Canned whole kernel corn||11 Ounce, drained (1 Can)|
|Diced tomatoes with green chiles||1 Can (10 oz), drained, liquid reserved (Original Or Mild)|
|Canned tomatoes with green chiles||10 Ounce, drained, liquid reserved (1 Can)|
|Green onions||4 Medium, chopped to make 1/4 cup|
|Olive oil||1 Tablespoon|
|Dry sherry/Red wine vinegar||2 Teaspoon|
|Red wine vinegar/Dry sherry||2 Teaspoon|
1 In a shallow glass or plastic dish mix all swordfish ingredients except the fish. Add swordfish to the marinade and turn to coat properly.
2 Cover and refrigerate for minimum 30 minutes but no longer than 2 hours to marinate.
3 In a medium size bowl mix all salsa ingredients and let stand at room temperature.
4 Spray the grill rack with cooking spray and heat the gas or charcoal grill.
5 Remove swordfish from the marinade,reserve the marinade. Place the swordfish on grill,cover and cook over medium heat for 15 to 20 minutes brushing 2-3 times with marinade and turning once.
6 Cook until fish flakes easily with fork.Discard the remaining marinade.
7 Serve fish with room temperature salsa.