Grilled Swordfish and Black Bean Fiesta Salad

Ingredients

• Swordfish steaks (2 medium-sized)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Cumin (1/2 teaspoon)
• Olive oil (2 tablespoons)
• Lime (1, juiced)
• Garlic (2 cloves, minced)
• Cilantro (1/4 cup, chopped)
• Cherry tomatoes (1 cup, halved)
• Red onion (1/2, finely chopped)
• Red bell pepper (1, diced)
• Black beans (1 can (15 oz), rinsed and drained)

Instructions

1. Preheat the grill to medium-high heat, around 375°F.
2. Season both sides of the swordfish steaks with salt, pepper, and cumin.
3. Place the swordfish on the grill and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from the grill and let it rest for a few minutes.
4. While the swordfish is resting, prepare the salad. In a large bowl, combine the black beans, diced red bell pepper, chopped red onion, halved cherry tomatoes, and chopped cilantro.
5. To make the dressing, in a small bowl, whisk together the juice of one lime, olive oil, minced garlic, and a pinch each of salt and pepper.
6. Flake the grilled swordfish into bite-sized pieces and add it to the bowl with the black bean mixture.
7. Pour the dressing over the salad and toss gently to combine ensuring all ingredients are well coated.
8. Serve the Grilled Swordfish and Black Bean Fiesta Salad chilled or at room temperature. It pairs beautifully with a crisp white wine or a chilled beer.