Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
For fruit salsa, in a bowl stir together mango or peaches, avocado, red pepper, onion, 2 tablespoons lime or lemon juice, cilantro or parsley, ginger, garlic, and, if desired, hot pepper sauce. Cover and chill up to 4 hours. (Let salsa stand at room temperature 20 minutes before serving.)
For marinade, in a small bowl stir together the remaining lime or lemon juice, lime or lemon peel, wine, orange liqueur (if desired), and pepper. Place fish steaks in a shallow dish. Pour marinade over fish. Cover and chill for 1 hour, turning fish occasionally.
Drain fish; discard marinade. Place fish steaks on the greased unheated rack of a broiling pan. Broil 4 to 5 inches from the heat for 8 to 12 minutes or until fish flakes easily with a fork, turning once during cooking. To serve, top fish steaks with fruit salsa. If desired, garnish with green onions. Makes 4 servings.