Grilled Swordfish with Red Onion,

Mango, and Chile Salsa

This version of the popular Mexican--Latin American salsa is full of intense, conflicting flavors that are typical of the best. In addition to swordfish, this uncooked condiment is an excellent accompaniment to other grilled fish or steak, stews, steamed vegetables, rice, or beans. Use whatever combination of fresh chili peppers your palate prefers. This recipe appears in The Herbal Palate Cookbook by Maggie Oster and Sal Gilbertie (©1996 by Sal Gilbertie; published by Storey Publishing).

1 ½ cups chopped mango

1 ½ cups chopped papaya

1 cup finely chopped red bell pepper

1 cup chopped fresh cilantro leaves

1 ½ cups finely chopped red onion

½ cup finely chopped fresh chili peppers

6 tablespoons lime juice

2 ½ tablespoons red wine vinegar

2 tablespoons lemon juice

2 tablespoons olive oil 

2 teaspoons ground cumin seeds 

1 teaspoon salt 

1 teaspoon ground black pepper 

4 swordfish steaks (each about 6 ounces)

To make the salsa, combine all ingredients except the fish in a large bowl, mixing well. Cover and let stand for 2 hours, allowing flavors to blend. Prepare a grill or heat the oven broiler. For 1-inch thick fish steaks, cook for 5 minutes. Turn and cook for 5 minutes on the other side. Serve topped with salsa.

Yield: 4 servings

Salina Gary