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.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)