grilled swordfish with spicy fruit salsa

1 medium mango, peeled and diced

1 cup diced fresh pineapple

1/2 cup minced red bell pepper

1 jalapeno pepper, minced

2 tablespoons chopped fresh mint, divided

2 tablespoons fresh lime juice, divided

2 tablespoons olive oil

Salt and freshly ground black pepper

4 (5 to 6-ounces each) swordfish steaks

 

• Combine mango, pineapple, red bell pepper, jalapeno, 1 tablespoon mint and 1 tablespoon lime juice. Let stand at room temperature while grilling swordfish.

• Preheat a grill pan over medium-high heat.

• Whisk the oil, remaining 1 tablespoon lime juice, and remaining mint in a small bowl to blend; season with salt and pepper to taste.

• Brush both sides of the swordfish steaks with the lime juice and olive oil mixture. Grill the steaks until just cooked through, 3 to 4 minutes per side (depending on thickness of steaks).

Transfer the steaks to plates; spoon salsa over and around steaks and serve.