In a large bowl, add remaining 3 tablespoons olive oil, lime juice, cayenne (or to taste) and cilantro and fish. Marinate in the refrigerator for 20 minutes.
In a large skillet, heat 3 tablespoons olive oil over medium heat and sauté red onion for 4 minutes, add corn, tomatoes, 1/4 teaspoon (or to taste) cayenne pepper, juice from 1 lime and sea salt and freshly ground black pepper to taste and sauté 5 to 6 minutes until warmed through.
On an indoor or outdoor grill, over medium high heat grill fish 3 to 4 minutes per side until cooked through. Serve with corn salsa.
Notes
SERVING SUGGESTION: A big spinach salad.VEGETARIAN: Use tempeh instead of sword fish.GLUTEN FREE: No changes necessary.NUTRITION: 411 Calories; 21g Fat; 37g Protein; 19g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 170mg Sodium. Exchanges: 1 Grain (Starch); 5 Lean Meat; 1 Vegetable; 2 1/2 Fat.