Swordfish with Chili Salsa
Fresh cilantro and zesty chili sauce add Tex-Mex flair to grilled swordfish.
To grill by indirect heat:
Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, brushing occasionally with oil.
Prepare salsa; cover and chill in refrigerator up to 24 hours.