Ingredients

1/2 C. chopped ripe mango
1/4 C. peeled, seeded & chopped papaya
1 Tbsp. finely chopped parsley
2 Tbsp. finely chopped celery
1 Tbsp. lime juice
2 tsp. finely chopped purple onion
1 tsp. freshly grated ginger
1 tsp. seeded minced jalapeno pepper
2 Tbsp. rice vinegar
2 Tbsp. Dijon mustard
1 Tbsp. + 1 tsp. low sodium soy sauce
4 (4 oz.) swordfish steaks
Vegetable cooking spray
Fresh parsley (garnish)

Cooking Instructions

1. Combine first 8 ingredients in a small bowl. 2. Combine vinegar, mustard and soy in a small bowl. 3. Cover fish and marinate in refrigerator up to 2 hours. 4. Coat grill rack with cooking spray. Place grill over medium hot coals. 5. Place steaks on rack and grill 5 minutes on each side or until just cooked. 6. Transfer steaks to individual plates and serve with 1/4 cup mango-papaya salsa. 7. Garnish with parsley sprigs. 8. Serve any remaining salsa in small bowl at the table.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)