Island Swordfish #2

4 servings

A spicy mango and avocado salsa, fragrant with a dash of lime and chili, adds a truly tropical taste. Also a fine grilling recipe.

• 1 pound swordfish steaks, 3/4 -inch thick
• 1/2 cup chopped ripe mango
• 1/4 cup chopped ripe avocado
• 1/4 cup chopped red bell pepper
• 2 Tablespoons chopped small red onions
• 1 teaspoon finely shredded lime peel
     or fresh lemon peel
• 6 Tablespoons lime or lemon juice
• 1 Tablespoon snipped fresh cilantro
     or fresh parsley
• 1 teaspoon minced or grated fresh
     ginger root
• 2 cloves minced garlic
•    bottled hot pepper sauce
• 3 Tablespoons apple juice
• 1/2 teaspoon fresh ground black pepper

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.

The secret of slicing a ripe mango: Peel the mango with a paring knife. Cut a small slice off the stem end. Stand the mango on its cut end, a narrow side facing you. Cut one side of flesh off the pit, making a vertical slice about 1/2 inch from the center so the knife clears the pit. Repeat on other 3 sides. Now slice, dice, chop or puree.

For fruit salsa, in a bowl stir together mango (or peaches), avocado, red pepper, onion, 2 TBS lime or lemon juice, cilantro or parsley, ginger, garlic, and if desired, hot pepper sauce. Cover and chill. (Let salsa stand at room temperature 20 minutes before serving.)

For marinade, in a small bowl stir together the remaining 4 TBS lime or lemon juice, lime or lemon peel, apple juice, and pepper. Place fish steaks in a shallow dish. Pour marinade over fish. Cover and chill 1 hour, turning fish occasionally.

Drain fish; discard marinade. Place fish steaks on a greased unheated rack of a broiling pan. Broil 5 inches from the heat about 12 minutes or till fish flakes easily with a fork, turning once during cooking. To serve, top fish with fruit salsa.

Note: This is a fine recipe for grilling. Coat grill rack with cooking spray; place grill over medium-hot coals. Place steaks on rack and grill 5 minutes on each side or until fish flakes easily when tested with a fork

Bon appetit!