Serves: 4
Total Calories: 48

FOR THE MARINADE:
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin

4 swordfish fillets, about 6 ounces each and 1 inch thick

FOR THE SALSA:
2 medium ripe tomatoes, finely chopped
1/2 cup finely chopped white onion
1/4 cup finely chopped green bell pepper
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 to 2 teaspoon minced jalapeño pepper, with seeds
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

Nutritional Facts:

Serves: 4
Total Calories: 48
Calories from Fat: 30

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Fish & Seafood
A Monster Fish, How To Grill
Carolina Wahoo With Black-Eyed Pea Salad
Clams Provençal
Curried Sea Bass With Tropical Fruit Salsa
Escolar With Grilled Vegetable Salad
Fabulous Fish Cakes With Lemon Aioli
Ginger-Chile Crab
Gingered Mussels
Grilled Calamari With Tomato-Basil Vinaigrette
Grilled Salmon With Summer Salad
Grilled Scallops With Chili Dipping Sauce
Halibut Casablanca
Honey-Glazed Sea Scallops With Apple Rings
Honey-Soy Ahi With Crisp Cucumber Salad
Hula Shrimp
Jumbo Shrimp With Coconut Milk Curry
Lemon Halibut With Caper Sauce
Lobster On The Grill With Flavored Butters
Lobster Tails With Champagne Vanilla Sauce
Maine Lobster With Tarragon-Mustard Aioli
Mediterranean Sea Bass
Mexican Red Snapper
N'awlins Barbecue Shrimp
Oak-Grilled Salmon
Opah With Creamy Roasted Red Pepper Sauce
Orange-Marinated Escolar With Red Pepper Relish
Parmesan Breaded Scallops With Lemon Garnish
Pesto Salmon Roll-Ups
Red Snapper Fajitas With Black Bean Salsa
Rockfish With Roasted Red Pepper And Garlic Sauce
Salmon-Asparagus Penne
Scallop And Zucchini Kabobs
Sea Bass With Indian Spices
Sea Scallops With Yellow Pepper Sauce
Seared Ahi With Thai Dipping Sauce
Shrimp And Onions With Cocktail Sauce
Sicilian Stuffed Swordfish Rolls
Simple Salmon
Smoked Trout With French Lentil Salad
Soulful Sole
Southwest Swordfish With Fresh Tomato Salsa
Spanish Scampi With Gazpacho Salad
Spice-Rubbed Halibut With Grilled Vegetable Ratatouille
Streamside Dinner
Swordfish Kabobs With Pasta Provençal
Swordfish Steaks With Puttanesca Sauce
Tequila Salmon
Tequila Shrimp
Teriyaki Mahi Mahi With Mango Salsa
Thai Albacore With Soy-Ginger Butter
Whole Stuffed Salmon