*  Exported from  MasterCook  *
 
            Swordfish Steaks With Mango And Avocado Salsa (Weir)
 
 Recipe By     : Summer: Joanne Weir
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Wms-Sonoma                       Fish-Shells
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         ripe mangoes
    1                    ripe avocado -- halved and pitted
                         peeled and diced
      1/2                fresh jalapeno chili pepper -- seeded and minced
      1/4  cup           diced red spanish onion
    1      teaspoon      grated lime zest
    3      tablespoons   fresh lime juice
      1/4  cup           fresh orange juice
      1/4  cup           chopped fresh cilantro -- plus
                         cilantro sprigs -- for garnish
    2      tablespoons   olive oil
                         salt and freshly ground pepper
    6                    swordfish steaks; 6-oz each -- 1-inch thick
                         lime wedges
 
 Working with 1 mango at a time, cut off the flesh from each side of the
 big, flat pit, to form 2 large pieces. Discard the pit. Using a knife,
 score the flesh lengthwise and then crosswise into 1/2-inch (12-mm)
 squares, cutting through to the skin. Then, holding the mango over a bowl,
 slip the blade between the skin and flesh to cut away the flesh, allowing
 the cubes to fall into the bowl. Add the avocado, jalapeno, onion, lime
 zest, lime juice, orange juice, chopped cilantro and 1 tablespoon of the
 olive oil. Mix well and season to taste with salt and pepper. Set aside. In
 1 or 2 frying pans large enough to hold the swordfish steaks in a single
 layer without crowding, warm the remaining 1 tablespoon olive oil over
 medium-high heat. Add the swordfish and cook until lightly golden on the
 first side, about 5 minutes. Turn the fish, season to taste with salt and
 pepper and continue to cook until lightly golden on the second side and
 opaque throughout when cut with a knife, about 5 minutes longer.
 
 Place the swordfish steaks on warmed individual plates and top with the
 salsa. Garnish with lime wedges and cilantro sprigs and serve. Serves 6
 
 *Recipe from Williams-Sonoma Seasonal Celebration: Summer by Joanne Weir et
 al (1997: Time-Life Books)ISBN 0-7835-4607-6
 
 NOTES: A nice alternative to traditional tomato salsa, this exotic mix
 offers an irresistible blend of fruitiness and richness. It is also good
 with grilled tuna steaks, halibut, snapper or chicken.
 
 Kitpath@earthlink.net 8/28/98
 
 
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