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Charbroiled Swordfish with Citrus Salsa

4 5-oz swordfish steaks (cente
1 Ruby red grapefruit; peeled
2 Oranges; peeled & sectioned
2 Limes; peeled & sectioned
1 Lemons; peeled & sectioned
1 c Red, green, and yellow bell
1 md Red onion; finely diced
1 tb Cilantro; chopped
1 tb Mint; chopped
1 oz Tequila
1 tb Corn oil
1 ds Salt
1 ds Black pepper
Prepare the Citrus Salsa-- Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours.

STEP TWO: Grill the Swordfish-- Season the swordfish steaks with salt and pepper to personal taste. Brush lightly with one tablespoon corn oil. Grill.

STEP THREE: Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish with mint sprigs. Serve with saffron rice, fresh asparagus, and baby carrots.


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