Grilled Swordfish with Black Bean and Corn Salsa

Swordfish

• 1 teaspoon finely grated lime peel
• 3 tablespoons lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cloves garlic, finely chopped
• Liquid from canned tomatoes used in salsa (about 1/2 cup)
• 3 swordfish steaks (10 to 12 oz each), cut in half

Salsa

• 1 can (15 oz) Southwestern black beans, drained, rinsed
• 1 can (11 oz) whole kernel corn, drained
• 1 can (10 oz) original or mild diced tomatoes with green chiles, drained, liquid reserved
• 4 medium green onions, chopped (1/4 cup)
• 1 tablespoon olive oil
• 2 teaspoons dry sherry or red wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper