Caribbean Swordfish with Mango Salsa

From the Kitchen of: Cathy Drury
Source:

Ingredients:

1/4 cup olive oil

Juice of 4 limes

2 tablespoons rum

2 tablespoons soy sauce

1/4 teaspoon ground cloves

1/4 teaspoon freshly ground pepper

4 swordfish steaks, each 7 to 8 ounces, 1 inch thick

For the salsa:

1 large mango, peeled, pitted and cut into 1/2 inch dice

2 teaspoons thinly sliced scallions, white part only

1 jalapeno chile, seeded and finely chopped

1 tablespoon fresh basil

chopped

1 teaspoon fresh lime juice

Directions:

In a medium bowl, whish together olive oil, lime juice, rum, soy sauce, cloves and pepper. Add swordfish steaks and coat throughoughly. Cover and marinade in refridgerator for 30 minutes or as long as 4 hours. Turn swordfish 1/2 way thrugh marinading.

To make mango salsa, combine mango, jalapeno, scallions basil and lime juice. Toss gently to mix.

Remove the swordfish from the marinade. Pour the marinade into a small saucepan. Bring to a boil, then remove from heat.

Grill swordfish steaks directly over medium heat, brushing once with the boiled marinade and turning once, until just opague, 10 to 12 minutes total.