Grilled Swordfish with Black Bean and Corn Salsa Recipe
Ingredients
| SWORDFISH | ||
| 1 teaspoon finely grated lime peel | ||
| Lime juice | 3 Tablespoon | |
| Ground cumin | 1 /2 Teaspoon | |
| Salt | 1 /4 Teaspoon | |
| Pepper | 1 /8 Teaspoon | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Liquid from canned tomatoes used in salsa (about 1 /2 cup) | ||
| 3 swordfish steaks (10 to 1 2 oz each), cut in half | ||
| SALSA | ||
| Black beans | 1 Can (10oz), drained, rinsed | |
| Whole kernel corn | 1 Can (10oz), drained | |
| Tomatoes with green chiles | 1 Can (10oz), drained | |
| Green onions | 4 Medium, chopped | |
| Olive oil | 1 Tablespoon | |
| 2 teaspoons dry sherry or red wine vinegar | ||
| 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.
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.
Chef
