Ingredients

• 1/4  cup mango nectar
• 3  tablespoons canola oil, Wesson
• 2  tablespoons balsamic vinegar
• 1  teaspoon ground ginger, McCormick
• 1  teaspoon pepper
• 1  teaspoon red pepper flakes, McCormick
• 1/4  teaspoon ground nutmeg, McCormick
• 4  swordfish steaks (6 to 8-oz. each)
• 2  tablespoons canola oil, Wesson
• 1  can (15.25-oz.) tropical fruit salad, drained, Dole
• 1  green onion, finely chopped
• 1/2  lime, juiced
• 1  small jalapeno, membrane removed, seeded, and minced
• 1  tablespoons finely chopped fresh cilantro
•   Salt to taste

Directions

1. In a small bowl, whisk together marinade ingredients. Pour into zip-top bag. Add swordfish; seal bag. Refrigerate 1 hour, turning bag occasionally.

2. For salsa, chop up drained fruit. In a medium bowl, combine fruit and remaining salsa ingredients. Cover and refrigerate while fish marinates.

3. In a large skillet over medium-high heat, heat 2 tablespoons oil. Cook fish about 5 minutes per side or until done. Serve topped with salsa. makes 4 servings.