Ingredients
4
swordfish, halibut or other firm fish steaks, 1 inch thick (about 1 1/2 lb)
1
tablespoon grated lime peel
1/4
cup lime juice
1/4
cup grapefruit juice
1/4
teaspoon salt
1
clove garlic, crushed
1
large papaya, peeled, seeded and chopped (2 cups)
1/4
red bell pepper, finely chopped
2
to 3 tablespoons grapefruit juice
1
tablespoon finely chopped green onion
1
tablespoon finely chopped fresh cilantro
1/8
teaspoon salt
Preparation
In ungreased 8-inch square (2-quart) glass baking dish, place fish steaks. In small bowl, mix remaining fish ingredients; pour over fish. Cover; refrigerate 2 hours to marinate. Meanwhile, in medium bowl, mix all salsa ingredients; cover and refrigerate.
Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fish from marinade; reserve marinade. Place fish on rack in broiler pan.
Broil fish with tops about 4 inches from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.
