Grilled Swordfish with Cucumber Lime Salsa

For Swordfish
2 Tbsp fresh lime juice
2 tsp DLM 100% Pure Honey
2 tsp vegetable oil plus additional for brushing grill
2 tsp ground coriander
(2) 1-inch thick swordfish steaks (about 6 oz each)
For Salsa
1 lime
1 cucumber, peeled, seeded, and cut into 1/4-inch dice (3/4 cup)
1 Tbsp fresh cilantro, finely chopped
1 Tbsp scallion greens, finely chopped
1 tsp fresh jalapeņo or Serrano Chile, finely chopped
1 tsp sugar, or to taste
1/4 tsp salt

Marinate swordfish.

Stir together lime juice, honey, oil, and coriander in a shallow dish. Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes. (Do not marinate longer).

Make salsa while swordfish marinates.

Remove peel, including white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl. Salsa can be made 2 hours ahead and chilled, covered.

Grill swordfish.

Lightly brush grill grate with oil and heat over moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side. Serve topped with salsa.

Allergy Warning: Contains fish