• 2 tb fresh lime juice
  
• 1 pound
  
• 1inch thick
  
• 1 swordfish
  
• 1 c frozen corn kernels
  
• thawed
  
• 2 lg tomatoes
  
• seeded and cut into 1/4inch dice
  
• 1/2 ts ground cumin
  
• 2 tb olive oil
  
• 2 tb lime juice
  
• salt
  
• black pepper
  
• 2 tb each chiffonade of fresh mint and snipped fresh chives
  

Get an indoor stovetop grill nice and hot. Brush grill with vegetable oil. Place swordfish on grill and cook for 4 to 5 minutes a side just until cooked through but still moist on the inside (or roast at 500 degrees for 7 minutes). Season with salt and pepper. Toss the fresh mint and chives with the corn and tomato topping, mix well and spoon some over the fish and some around it as well.