Total Calories: 48
TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.
Place the fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 20 to 30 minutes.
TO MAKE THE SALSA: In a serving bowl combine the salsa ingredients and mix well. Allow to stand for about 10 minutes to blend flavors. Salsa tastes best served fresh and at room temperature.
Remove the swordfish from the bag and discard the marinade. Grill over Direct Medium heat until the fillets are opaque in the center, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the salsa.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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