Grilled Swordfish with Papaya Salsa

 

4

swordfish, halibut or other firm fish steaks, 1 inch thick (about 1 1/2 lb)

1

tablespoon grated lime peel

1/4

cup lime juice

1/4

cup grapefruit juice

1/4

teaspoon salt

1

clove garlic, crushed

1

large papaya, peeled, seeded and chopped (2 cups)

1/4

red bell pepper, finely chopped

2

to 3 tablespoons grapefruit juice

1

tablespoon finely chopped green onion

1

tablespoon finely chopped fresh cilantro

1/8

teaspoon salt

• 1 In ungreased 8-inch square (2-quart) glass baking dish, place fish steaks. In small bowl, mix remaining fish ingredients; pour over fish. Cover; refrigerate 2 hours to marinate. Meanwhile, in medium bowl, mix all salsa ingredients; cover and refrigerate.
• 2 Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fish from marinade; reserve marinade. Place fish on rack in broiler pan.
• 3 Broil fish with tops about 4 inches from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.