Swordfish with Lime and Soy, and a Pawpaw and Mango Salsa

Serves: 4

Ingredients
juice and zest of 2 limes
3 x 15ml spoons dark soy sauce
15ml spoon oil
1-2 red chillies, deseeded and finely chopped
4 x 150g swordfish steaks
1 ripe mango
1 ripe pawpaw
juice and zest of 2 limes
5ml spoon sugar
½ x 15ml pack coriander, chopped

Method
Mix the limes, soy, oil and chilli together.

Place the swordfish in a flat dish and pour over the marinade. Turn each piece to coat both sides and refrigerate for 10 minutes or longer if you have the time.

Meanwhile, peel and dice the mango and pawpaw (discard the seeds).

For the salsa, add the lime to the sugar and stir to dissolve, then add to the fruit. Mix to coat and leave for 10 minutes.

Preheat a barbecue or grill. Cook the swordfish for 5-6 minutes each side, basting with the remaining marinade during cooking.

To serve, place the swordfish on a plate. Add the coriander to the salsa and place a spoonful on top of the swordfish.