Ingredients
1/3
cup balsamic vinegar
1 1/2
pounds swordfish steaks, 1 to 1 1/2 inches thick
1/3
cup coarsely chopped strawberries
1
tablespoon dried cranberries or golden raisins
1
tablespoon red wine vinegar
2
teaspoons chopped fresh cilantro
1/4
teaspoon grated lime peel
1
green onion, finely chopped (1 tablespoon)
Preparation
Heat coals or gas grill for direct heat. Place vinegar in shallow nonmetal dish or resealable plastic food-storage bag. Add fish, turning to coat with vinegar. Make Strawberry Salsa.
Drain fish; discard vinegar. Cover and grill fish 4 inches from medium heat 10 to 15 minutes, turning once, until fish flakes easily with fork. Remove fish to platter. Immediately top with salsa.
