Fresh Corn Salsa (recipe follows) 6 (7- to 8-ounce) swordfish steaks, 3/4 – to 1-inch thick 1/4 cup olive oil, plus extra for oiling grill rack 1/4 cup fresh lime juice Kosher salt and freshly ground black pepper Prepare Fresh Corn Salsa and set aside.
Fresh Corn Salsa
4 tablespoons olive oil, divided 2 cups fresh corn kernels (from 2 to 3 large ears) 1 medium red bell pepper, seeded and then diced (about 1/4 -inch dice) 1/2 cup chopped red onion 1/2 cup diced tomatoes, seeds and pulp removed (about 1/4 -inch dices) 1 teaspoon ground cumin Kosher salt and freshly ground black pepper 2 tablespoons fresh lime juice, or more 1/2 teaspoon hot red pepper flakes 2 tablespoons chopped fresh cilantro
Heat 2 tablespoons oil in a medium skillet over medium-high heat until hot. Add corn and saute, stirring often, until just starting to brown, about 5 minutes. Remove to a nonreactive bowl. Add red bell pepper, onion, tomato, cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, lime juice, pepper flakes and remaining oil. Mix well. (Salsa can be made 6 hours ahead. Cover and refrigerate. Bring to room temperature 30 minutes before using.) At serving time, stir in cilantro and season with more salt and an extra squeeze of lime juice, if desired. Makes about 3 1/2 cups or 8 servings.
Per serving: 106 calories; 7 g fat (1 g saturated fat; 59 percent calories from fat); 10 g carbohydrates; 0 mg cholesterol; 250 mg sodium; 2 g protein; 2 g fiber.
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