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Grilled Swordfish with Black Bean and Corn Salsa
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Prep Time:
45 minutes
Total Time:
1 hour 15 minutes
Grilled fish with zesty black bean and corn salsa - a delicious dish ready in just over an hour.
Ingredients:
  • 1 teaspoon finely grated lime peel
  • 3 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 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)
  • 2 teaspoons dry sherry or red wine vinegar
Instructions:
  • Combine all the swordfish ingredients, except the swordfish, in a shallow glass or plastic dish. Place the swordfish in the marinade and coat it well. Cover and refrigerate for at least 30 minutes, but no more than 2 hours.
  • In a medium bowl, combine all salsa ingredients and let them sit at room temperature.
  • Prepare the grill by greasing the rack and heating it up. Take the fish out of the marinade, saving some for later. Place the fish on the grill and cook over medium heat for 15 to 20 minutes, brushing with marinade and flipping occasionally until the fish is flaky. Dispose of any leftover marinade. Serve the fish with salsa at room temperature.

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