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Grilled Swordfish With Black Bean And Corn Salsa

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Ingredients
For swordfish
  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)
For salsa
  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

GETTING READY
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.

MAKING
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.

SERVING
7 Serve fish with room temperature salsa.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Main Dish
Method: 
Grilling
Occasion: 
Wedding
Ingredient: 
Fish
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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