Swordfish Steaks with Mango and Avocado Salsa(Weir)

• 2 large mangos ripe
• 1 each avocados halved and pitted
• 1/2 each jalapeno pepper minced
• 1/4 cup spanish onions red
• 1 teaspoon lime zest grated
• 3 tablespoons lime juice
• 1/4 cup orange juice fresh
• 1/4 cup cilantro fresh
• 2 tablespoons olive oil
• 1 x salt and black pepper ground
• 6 each swordfish steaks 6-oz each, 1-inch thick
• 1 each limes cut into wedges

1. Working with 1 mango at a time, cut off the flesh from each side of the big, flat pit, to form 2 large pieces.
2. Discard the pit.
3. Using a knife, score the flesh lengthwise and then crosswise into 1/2-inch (12 -mm) squares, cutting through to the skin.
4. 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.
5. Add the avocado, jalapeno, onion, lime zest, lime juice, orange juice, chopped cilantro and 1 tablespoon of the olive oil.
6. Mix well and season to taste with salt and pepper.
7. Set aside.
8. 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.
9. Add the swordfish and cook until lightly golden on the first side, about 5 minutes.
10. 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.
11. Place the swordfish steaks on warmed individual plates and top with the salsa.
12. Garnish with lime wedges and cilantro sprigs and serve.

mangos ripe, jalapeno pepper, spanish onions, lime zest, lime juice, orange juice fresh, cilantro fresh, olive oil, salt

Taken from recipeland.com/recipe/v/swordfish-steaks-mango-avocado--32803 (may not work)