I was at my favorite fish monger, Crosby’s Crabs, and they had some beautiful swordfish. That takes me to the coast of California, Baja to be exact, for some spicy fish with flavorful salsa and coleslaw with a pop. I hope you like it

1 pound swordfish steak
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 tablespoon lime juice
1 teaspoon tequila
1/4 cup black beans
1/4 cup corn
1/4 cup red onion, diced
1/4 cup salsa
2 tablespoons olive oil

1 pint store bought coleslaw (I got mine at Crosby’s Crabs)

In a small bowl, mix chili powder, oregano, paprika, garlic, salt, cumin, and pepper.

In a small sauce pan, mix onions, black beans, corn, and salsa; cook for 10 minutes on low and then add 1 tablespoon lime juice.

Mix tequila with 1 tablespoon lime juice.

Heat grill to 350.

Put down a copper grill liner; it will make a better crust on the fish.

Drizzle tequila-lime mixture on swordfish.

Rub spice mixture to each side of fish.

Cook fish 10 minutes per side.

Top with salsa and coleslaw.