In non-reactive container, combine 1 1/2 cups enchilada sauce, lime juice, garlic and pepper; mix well. Add swordfish, turning to coat all sides well. Let stand while preparing salsa.
In large saucepan, combine remaining enchilada sauce, tomatillos, corn, beans and cilantro; heat to boiling. Reduce heat to low; simmer, uncovered, 10 to 15 minutes.
Grill or broil swordfish, 4 to 6 inches from source of heat for 12 to 17 minutes until fish flakes easily when tested with a fork, turning once.
To serve, per order; place 1 fish steak on serving plate. Spoon 1/3 cup salsa over top of steak.
Yield: 12 Servings