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Prep 45min
Total1hr15min
Servings6
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Ingredients
Swordfish
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
Salsa
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
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Steps
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.
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Swordfish is a good choice because it contains omega-3 fatty acids. Combined with black beans and corn, this dish is a good source of many vitamins and minerals.
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