Grilled Swordfish with Black Bean and Corn Salsa

 

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

• 1 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.
• 2 Meanwhile, in medium bowl, mix all salsa ingredients. Let stand at room temperature.
• 3 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.