Mesquite Grilled Swordfish with Charred Tomato Salsa

1. 1

   Soak the wood chips in water for 1 hour; drain.

2. 2

   Meanwhile, in a large, shallow baking dish, combine the lime juice with the olive oil and garlic.

3. 3

   Add the swordfish, season with salt and pepper; turn to coat.

4. 4

   Refrigerate for 20 minutes.

5. 5

   Light a grill.

6. 6

   If using charcoal, scatter the wood chips over the coals.

7. 7

   If using a gas grill, place the chips in the smoker box or on a 12-inch square of foil; fold the foil into a 6-inch square and poke 12 holes in the top.

8. 8

   Place the package near the flames and heat until smoking.

9. 9

   Lightly brush the grate with vegetable oil.

10. 10

    Grill the swordfish until just cooked through, about 4 minutes per side.

11. 11

    Serve with the Charred Tomato Salsa and warm flour tortillas.

* Per serving · 4 servings · Values may vary.