Swordfish With Papaya Salsa

• 1 large papaya, peeled, seeded and chopped (2 cups)
• 1 medium green onion, finely chopped (1 tbsp)
• 14 cup finely chopped red bell pepper
• 1 tablespoon chopped fresh cilantro
• 2 -3 tablespoons grapefruit juice
• 18 teaspoon salt
• 1 tablespoon grated lime zest
• 14 cup lime juice
• 14 cup grapefruit juice
• 14 teaspoon salt
• 1 garlic clove, crushed
• 4 swordfish steaks, about 1-inch thick (about 11/2 lbs)

1. Prepare salsa.
2. Cover and refrigerate until serving time.
3. Mix remaining ingredients except fish in an ungreased 8x8x2 baking dish.
4. Add fish; turn to coat with marinade.
5. Cover and refrigerate at least 1 hour but not longer than 2 hours.
6. Set oven control to broil.
7. Spray broiler pan rack with nonstick cooking spray.
8. Remove fish from marinade; reserve marinade.
9. Place fish on rack in broiler pan.
10. Broil with tops about 4" from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with a fork.
11. Discard any remaining marinade.
12. Serve fish with salsa.

papaya, green onion, red bell pepper, fresh cilantro, grapefruit juice, salt, lime zest, lime juice, grapefruit juice, salt, garlic, swordfish steaks

Taken from www.food.com/recipe/swordfish-with-papaya-salsa-373445 (may not work)