Southwest Swordfish With Fresh Tomato Salsa

Our Swordfish fillets were much larger than this called for so we marinated for around 45minutes.

Ingredients:
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 onions
1/4 cup finely chopped green bell peppers
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 to 2 teaspoons minced jalapeño peppers, 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.