This mango and avocado salsa, fragrant with a dash of lime and chili, add a truly tropical taste.

Serves 4 people.

• 4  4-ounce fresh or frozen swordfish steaks (about ¾ inch thick)
• ½ cup chopped fresh or canned mango, or frozen peaches, thawed
• ¼ cup chopped avocado
• ¼ medium red sweet pepper, chopped ( ¼ cup)
• ½ small red onion, chopped (2 tablespoons)
• 1 teaspoon finely shredded lime or lemon peel (set aside)
• 6 tablespoons lime or lemon juice
• 1 tablespoon snipped fresh cilantro or parsley
• 1 teaspoon grated gingerroot or ¼ teaspoon ground ginger
• 2 cloves garlic, minced
• Dash bottled hot pepper sauce (optional)
• ½ teaspoon pepper
• Green onions (optional)

How to prepare the Island Swordfish

Thaw the fish. Rinse the fish; pat dry with paper towels. Set aside.

For the 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 (let salsa stand at room temperature 20 minutes before serving).

For the marinade, in a small bowl stir together the remaining lime or lemon juice, lime or lemon peel, wine, orange liquor ( if desired), and pepper. Place fish steaks in a shallow dish. Pour the marinade over the fish. Cover and chill for 1 hour, turning the fish occasionally.

Drain fish; discard marinade. Place the 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 the fish easily flake with a fork, turning once during the cooking. To serve, top the fish steaks with the fruit salsa. If desired, garnish with green onions. Makes 4 servings.

Nutritional info: 186 calories, 23 g protein, 7 g carbohydrates, 7 g fat ( 2g saturated), 45 mg cholesterol, 105 mg sodium, 487 mg potassium.