Grilled Citrus Swordfish with Mango and Yellow Tomato Salsa

4 servings

4 swordfish steaks, about 6 ounces each
1 tablespoon grated lemon zest

Marinade:

¼ cup olive oil
¼ cup orange juice
Juice of ½ lemon
1 teaspoon sugar
1 teaspoon sweet rice vinegar
¼ teaspoon freshly ground pepper

Salsa:

2 green onions, thinly sliced
1 yellow tomato, diced
1 mango, peeled, pitted, diced
1 small red bell pepper, seeded, diced
1 ripe avocado, pitted, peeled, diced
Juice of ½ lemon
¼ cup orange juice
1 tablespoon chopped cilantro
1 teaspoon sweet rice vinegar

1. Place swordfish in glass or plastic bowl. Rub lemon zest onto both sides of each steak.

2. To prepare the marinade: Whisk together the olive oil, orange juice, lemon juice, sugar, vinegar and pepper; pour over fish. Cover and marinate in refrigerator up to 2 hours.

3. To prepare the salsa: Combine green onions, tomato, mango, red pepper and avocado in a medium bowl. Add lemon and orange juices, cilantro and rice vinegar; stir gently to combine. Set aside.

4. Prepare grill. Remove fish from marinade; discard marinade. Pat dry. Place on greased grill grate. Grill 5 minutes; turn. Grill until desired doneness, about 5 minutes longer. Top with salsa.

Recipe adapted from Geerlings & Wade, an Internet wine retailer.