Grilled Swordfish With Mango Salsa

• 1/3 c olive oil
• 2T lime juice
• 2T orange juice
• 1 t lime zest
• 1 t orange zest
• 1 T honey
• 2 mangos, cubed
• 1/2 c diced red onion, rinsed in cold water
• 1 serrano chile, minced
• 1 red bell pepper, chopped
• 1/4 c cilantro, chopped
• 2 ripe but firm avocados, cubed
• 4 swordfish or ahi fillets
• olive oil
• baby lettuce
• 1/2 c toasted pine nuts

1. Combine olive oil, citrus juices and zest and honey. Season with salt and pepper to taste.
2. In a separate bowl, combine mango, red onion, serrano chile, bell pepper and cilantro. Toss with 1/4 c of vinaigrette, then gently fold in avocado. Cover salsa and refrigerate until ready to serve.
3. Brush fish with olive oil and season both sides with salt and pepper. Grill over high heat until done.
4. Toss baby lettuce and pine nuts with dressing to coat. Divide among 4 plates, top with fish and salsa.

olive oil, lime juice, orange juice, lime zest, orange zest, t, red onion, serrano chile, red bell pepper, cilantro, avocados, swordfish, olive oil, baby lettuce, nuts

Taken from www.epicurious.com/recipes/member/views/grilled-swordfish-with-mango-salsa-52899971 (may not work)