Grilled Swordfish With Tomato Artichoke Salsa

• 2 (6 ounce) swordfish steaks
• 2 cloves garlic
• 1/4 cup olive oil
• 1/4 cup freshly sqeezed lemon juice
• 1 pinch salt and pepper
• Salsa
• 1 tomatoes, diced
• 1 (6 ounce) jar marinated artichoke hearts, coarsely chopped
• 1 green onion, sliced (include tops)
• 1/3 cup frozen corn kernels, cooked
• 2 tablespoons freshly chopped cilantro
• 1 pinch salt and pepper

1. Combine garlic, olive oil, lemon juice and seasonings and place along with swordfish into ziplock bag.
2. Marinate fish for 30 minutes turning frequently.
3. In small bowl, combine tomatoes, artichoke hearts, onion, corn and cilantro.
4. Add seasonings if desired.
5. Set aside while swordfish is marinating.
6. Remove swordfish from bag and discard remaining marinade.
7. Grill for approximately 5 minutes per side.
8. Top with salsa and serve.

swordfish steaks, garlic, olive oil, freshly sqeezed lemon juice, salt, salsa, tomatoes, green onion, corn kernels, cilantro, salt

Taken from www.food.com/recipe/grilled-swordfish-with-tomato-artichoke-salsa-89980 (may not work)