Mango Marinated Seared Swordfish With Tropical Fruit Salsa

Another wonderful recipe from Sandra Lee, easy but certainly "fancy" enough for company. I used frozen swordfish and generally cut the recipe in half for DH and me.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Marinade

• 1⁄4 cup  mango nectar
• 3  tablespoons canola oil
• 2  tablespoons  balsamic vinegar
• 1  teaspoon ground nutmeg
• 1  teaspoon ground ginger
• 1⁄4 teaspoon crushed red pepper flakes
•  kosher salt
•  fresh ground pepper

• Salsa

• 30  ounces  canned tropical  mixed fruit, well drained
• 1  tablespoon fresh cilantro, chopped
• 4  green onions, finely chopped
• 1⁄2 lime, juice of
• 1⁄2 small  jalapeno, seeded and minced
•  kosher salt
• 4 (6 -8 ounce)  swordfish steaks
• 2  tablespoons canola oil

Directions

1. Marinade: In a small bowl whisk together the marinade ingredients.
2. Pour into a large resealable plastic bag.
3. Add swordfish.
4. Seal and shake bag to completely coat fish.
5. Put in refrigerator and marinate at least 1 hour.
6. Salsa: Chop well drained fruit into small pieces.
7. Combine fruit and remaining ingredients in a bowl and refrigerate to let flavors meld while fish is marinating.
8. In a large skillet heat canola oil over medium-high heat.
9. Remove fish from marinade.
10. Pat dry and cook for 5 minutes on each side.
11. Serve fish with salsa either on top or on the side.