Step 1:For salsa, in a bowl, combine the oranges, onion, lime juice, cilantro, pepper flakes, garlic, orange peel, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and chill. Combine coriander, cumin and remaining salt and pepper; rub over both sides of fillets. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with citrus salsa.

Step 1:Bring water to a vigorous boil in a medium saucepan over high heat. Stir in barley; return to a boil. Reduce heat, cover, and simmer 8-10 minutes or until barley is tender, stirring occasionally. Drain; cool.

Step 2:Toss barley with remaining ingredients excpt lettuce. Serve on lettuce leaves.

Step 1:Prepare the Citrus Salsa– Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours.

Step 2:Grill the Swordfish– Season the swordfish steaks with salt and pepper to personal taste. Brush lightly with one tablespoon corn oil. Grill.

Step 1:Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender.

Step 2:Remove and discard bay leaf. Serve hot.