Island Swordfish #1

4 servings

Chopped mango and papaya bring tropical freshness to grilled Island Swordfish. Also a Fine grilling recipe.

• 1/2 cup chopped ripe mango
• 1/4 cup peeled, seeded, chopped papaya
• 2 tablespoons finely chopped celery
• 1 tablespoon minced fresh parsley
• 1 tablespoon lime juice
• 2 teaspoons finely chopped purple onions
• 1 teaspoon minced garlic
• 1 teaspoon seeded, minced
     jalapeno peppers
• 2 tablespoons rice vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon plus 1 teaspoon low
     sodium soy sauce
• 1 pound swordfish steaks, 3/4-inch thick
•    vegetable cooking spray
•    fresh parsley, sprigs

Combine first 8 ingredients in a small bowl...chill.

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.

Combine rice vinegar, mustard and soy sauce in a small bowl; stir with a wire whisk until well blended. Brush vinegar mixture over steaks.

Spray broiler pan with vegetable cooking spray and broil steaks about 6 minutes on each side or until fish flakes easily when tested with a fork. Transfer steaks to individual plates and serve with 1/4 cup mango mixture on side of steaks. Garnish with parsley sprigs if desired. Serve immediately.

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!