Chili-Lime Swordfish and Grilled Corn
In a medium bowl, combine coconut water, jalapeño, garlic, lime zest and juice, chili powder, salt and pepper. Place fish in a resealable plastic bag. Add marinade and refrigerate for 20 minutes.Advertisement
Meanwhile, bake fries per package directions. Heat grill to medium. Add corn and grill for 10 minutes, turning occasionally.
After corn has cooked for 4 minutes, add fish to grill, reserving marinade. Grill for 6 minutes, turning once. Remove to a platter. Pour marinade into a small saucepan and bring to a boil. Boil for 3 minutes and spoon over fish.
In a small bowl, blend butter, lime zest, lime juice and salt. Brush over corn. Serve fish and corn with sweet potato fries.