Grilled Swordfish with Mango and Pineapple Salsa

    

    
Tropical fruit salsas are a mainstay of summer fish grilling.  Once you know the basics, the combinations are nearly limitless.  The basics are diced fruit, lime juice, onion of some sort, cilantro, and spice like cumin if desired.  For this recipe, I had already cut up a pineapple for breakfasts, so I added that to the mango I bought.  I like to keep cilantro and green onion on hand, which I used here.  Another option is red onion, which also works well.  I was feeling it tonight, so I added in some cumin, but that is not necessary.  Salt and pepper and a squeezed lime and you are ready to go.  Serves 2.
     
Ingredients:

1 tbsp olive oil

2 swordfish steaks

1/2 cup pineapple, diced
1 mango, peeled, pitted and diced
1/4 red onion, diced or 2 green onions, diced white and light green parts
juice of 1 lime
2 tbsp fresh cilantro, chopped
1/4 tsp cumin (if desired)
salt/pepper
        
Directions:
Preheat a grill pan to medium.  Season the sword fish steaks and brush the olive oil on both sides.  Apply to the grill pan and cook approximately 4 minutes on each side, until the steaks are just cooked through.  Meanwhile, combine the pineapple, mango, onion, lime juice, cilantro and cumin (if desired).  Mix and season gently.  When the steaks are done, serve topped with the salsa.