Instructions: You may substitute white rum for the tequila in the salsa or omit it altogether. The amount of sugar needed will vary depending on the sweetness of the grapefruit. For extra flavor, the swordfish may be marinated in a lime juice and oil mixture for up to 1 hour before cooking.

4 to 6 ruby or pink grapefruit (depending on size)

1 lime (youll be using zest and juice)

1/2 green chili, seeded and finely sliced 1 green onion, finely chopped
2 tablespoons chopped cilantro
1 tablespoon sugar
3 tablespoons tequila
Juice of 1 lime
2 tablespoons oil
Black pepper to taste
4 swordfish steaks
Cilantro sprigs for garnish

Remove zest from the grapefruit and lime with a zester and set aside.

Remove all the pith from the grapefruit and segment them. Squeeze the lime for juice. Mix the grapefruit and citrus zests with the chili, onion, cilantro, sugar, tequila and lime juice and set aside.

Mix juice from one lime, oil and pepper together and brush both sides of the fish with the mixture. Place under a pre-heated broiler and cook for about 4 minutes each side depending on distance from the heat source.

To serve, place a cilantro sprig on each swordfish steak and serve with the grapefruit salsa.

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