Instructions: Light a fire in a charcoal grill or preheat a gas grill or broiler.

In a medium bowl combine marinade ingredients.

Put swordfish in a shallow non reactive dish or in a self sealing plastic bag. Marinate in half of marinade for no more than 30 minutes at room temperature. Grill swordfish for about 3 minutes on each side or until opaque throughout. Let cool.

Cut swordfish into cubes and put in a large bowl with tomatoes and corn.

Cut 1 avocado into cubes and the other into slices.

Add avocado cubes to swordfish mixture.

Toss with two thirds of remaining marinade.

Combine lettuce with the remaining marinade and spread on platter.

Mound swordfish salad over it and garnish with avocado slices.

Because of its thick skin and firm compact flesh sword fish holds together admirably on the grill. Its meat like texture takes well to the assertive flavours of hot pepper and coriander in this marinade which also serves as a dressing. Tuna and mahi mahi will also work nicely in this recipe but swordfish makes this a dinner to remember.

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