Swordfish with salsa
Description
The dish is prepared without unnecessary complications. Thaw the fish if it was frozen. Rinse the fish and pat dry with paper towels. Set aside. To make the salsa, mix together mango or peaches, avocado, red pepper, onion, 2 tablespoons lime or lemon juice, cilantro or parsley, ginger, garlic, and, optionally, hot pepper sauce. Cover and refrigerate. Let stand for 20 minutes before serving. For the marinade, in a small bowl, mix together the remaining lime or lemon juice, zest, pepper, and orange liqueur, if desired. Place the fish in a shallow dish and pour the marinade over it. Cover and refrigerate for 1 hour, turning the fish occasionally. Remove the fish from the marinade and cook on a greased skillet for 8 to 12 minutes, turning once. Garnish with green onions if desired and serve with the prepared salsa. The dish is ready to be served.