3/4 Tbsp; pound, 1inch thick swordfish
1/2 cup frozen or canned corn kernels, thawed if frozen
1 large tomatoes, seeded and cut into 1/4inch dice
1/4 teaspoon ground cumin
1 tablespoons olive oil
1 tablespoons lime juice
Salt and freshly ground black pepper
2 tablespoons each chiffonade of fresh basil and parsley
Rub the lime juice in the swordfish and let sit for 15 minutes; season with salt and pepper. Parboil or cook corn in the microwave oven for a minute. Pat the corn dry, transfer it to a mixing bowl and mix with the tomatoes. In a small bowl combine the ground cumin, olive oil and lime juice; season with salt and pepper. Toss this with corn and tomatoes and adjust seasoning add more oil or lime juice according to taste.
Broil swordfish for about 7 minutes. Toss the basil and parsley with the corn and tomato topping, mix well and spoon some over the fish.
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