Ingredients:
   1 1/2 pounds Swordfish Steaks
   1/3 cup Lime Juice 
   3 cloves Garlic, pressed 
   2 Tbsp Vegetable Oil  
   1/4 cup Beer 
   1 Tbsp chopped Parsley  
   1/2 tsp Cumin 
   2 tsp Dijon Mustard  
   1/4 tsp Salt            
   Pepper to taste            
   1 ripe Avocado, pitted and cut into slices            

Salsa:
   2 med Tomatoes, peeled, seeded, and coarsely chopped  
   1/4 cup Red Onion, chopped
   3 Tbsp Green Chilies, diced 
   2 dashes Liquid Hot Pepper Sauce, to taste
   Salt to taste

Directions:
Rinse swordfish with cold water and pat dry with paper towels. Set aside. Combine remaining ingredients except Salsa and avocado and pour over swordfish steaks. Cover and marinate in refrigerator for 1 hour, turning once. While swordfish is marinating, make salsa. Drain swordfish, reserving marinade. Place on well greased grill 4 to 5 inches from hot coals. Cook 4 to 5 minutes, basting with marinade and turn. Cook an additional 4 to 5 minutes, or until swordfish flakes with a fork. Top with avocado slices and drizzle with salsa. Serve with diced red potatoes and asparagus. Garnish with lemon wedges.