Citrus Grilled Swordfish with Avocado Citrus Salsa

My dinner tonight was so delicious I just have to share. I combined a few different recipes and came up with this yummy light concoction that I think I will make weekly this summer.
Buon Appetito!

CITRUS MARINATED SWORDFISH

16-24 oz swordfish steak (or 2-3 8 oz steaks)

1/2 c orange juice (use the juice from the can below if you don't have fresh)
1 tbsp grated orange rind
1/2 cup oil (olive, canola, vegetable, whichever you like best)
3 tbsp soy sauce
3 tbsp sherry
1 tbsp fresh grated ginger
a few twists of fresh ground pepper
a splash of any other citrus juice you have on hand- pineapple from the canned fruit below
works great, or that orange-peach-mango juice blend is delicious too

Whisk all ingredients together in a bowl, dump into a bag or dish and immerse swordfish.
Refrigerate for at least an hour, up to overnight.
Grill on medium heat for about 10-15 min per inch, flipping halfway through grilling.
Baste with leftover marinade.
Cook fish until middle is opaque and not slimy and jelly like.
I cut mine in half after 12 minutes to check the middle and then let them cook a bit longer.
Put swordfish on a plate, pour some of the fruit salsa (below) on top, garnish with lime wedges and cilantro sprigs to make it look fancy.

SERVE WITH- Avocado Citrus Salsa (recipe below) poured on top, and don't forget a nice glass of white wine, maybe a fruity New Zealand Sauvingnon Blanc, like our dear friend Kim Crawford makes

ALSO WORKS WITH- Chicken, Mahi Mahi


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AVOCADO CITRUS SALSA

1 large avocado, diced
1 small can mandarin orange segments (use fresh if you can find...about 4-6)
3 tbsp orange juice (use can juice if you don't have any, or substitute another citrus)
1 can pineapple chunks (use fresh if you have)
2 large mangoes, diced (get the precut ones if you see them, i think they're a pain to cut)
1/3 c diced red onion
2 small hot peppers, thinly sliced, remove some seeds to control heat
1/3 c chopped fresh cilantro
juice from a lime
1 tbsp zest from above lime
2 tbsp olive oil
a sprinkle of sugar
a sprinkle of salt
a good sprinkling of pepper

Gently mix all ingredients in a bowl. Refrigerate for awhile. Pour over grilled swordfish. Eat. Enjoy.

This also works nicely with a red bell pepper, if you like them, and happen to have one around.

SERVE ON TOP OF - Grilled Swordfish, Chicken, Mahi Mahi
or just eat it alone as a cold salad.