Ginger-Lime Swordfish with Pineapple and Mango Salsa

We haven't had swordfish in years because of overfishing and mercury concerns, but I figured last night it couldn't hurt...and now I'll have to forcibly restrain myself from having it every week. This meal was that good.

Before starting any other prep, start cooking some short-grain brown rice.

Ginger-lime swordfish
4 swordfish steaks, about 3 pounds all in
5 cloves garlic, minced
2 limes, zested and juiced
3 Tbsp fresh ginger, peeled and chopped finely
3 Tbsp soy sauce
1 Tbsp toasted sesame oil
1/2 tsp fresh ground pepper

Combine all ingredients except swordfish in a bowl, whisk.

In a glass baking dish or similar, lay the fish out and pour the marinade over. Let stand for about 30 minutes.

Grill over low heat for about 20 minutes, turning every 5 minutes and brushing with marinade

Pineapple and Mango Salsa
1 fresh ripe pineapple, trimmed and cut into small chunks
1 fresh ripe mango, trimmed and cut into small chunks
1 lime, zested and juiced
1 Tbsp fresh ginger, peeled and chopped finely
3/4 oz fresh basil, cut into thin strips

Toss all of the above together, serve with the swordfish as a "sauce"

I also made a tossed salad with arugula, one avocado and three small tomatoes. I find the best way to dress such a salad is to drizzle the greens with a bit of olive oil and toss until the greens are well coated, then to add the rest of the ingredients, drizzle with balsamic vinegar and toss. Then add a bit of kosher salt and fresh ground pepper, toss again.