Salmon Santa Fe

The original recipe called for Swordfish, but fresh salmon was half the price of frozen swordfish and it worked great. Any firm fish will do, really.

Salmon Santa Fe

1/3 cup lime juice
1/3 cup beer
2 cloves garlic, minced
1 tsp. vegetable oil
1 Tbls. ground cumin
1 Tbls. Dijon mustard
1/4 tsp. salt
6 4oz swordfish steaks, 1/2 inch thick
vegetable cooking spray

Salsa Fresca or Pico de Gallo if desired.

1. Place first 7 ingredients in a large heavy-duty, zip-top plastic bag.    Add swordfish steaks; seal bag, and shake gently until steaks are well coated. Marinate in refrigerator 30 minutes, turning bag occasionally. Remove steaks from marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil. Remove from heat. Coat grill rack with cooking spray.
Place on grill over medium-hot coals .Place steaks on rack; grill, covered, 3 to 4 minutes on each side or until     fish flakes easily when tested with a fork, basting occasionally with marinade. Transfer steaks to a serving platter.

Serve with salsa fresca, pico de gallo, or your favorite topping (I served with fresh avacado and tomato).

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