Swordfish Steaks with Mango and Avocado Salsa(Weir)

1. Working with 1 mango at a time, cut off the flesh from each side of the big, flat pit, to form 2 large pieces.
2. Discard the pit. Using a knife, score the flesh lengthwise and then crosswise into 1/2-inch (12-mm) squares, cutting through to the skin.
3. Then, holding the mango over a bowl, slip the blade between the skin and flesh to cut away the flesh, allowing the cubes to fall into the bowl.
4. Add the avocado, jalapeno, onion, lime zest, lime juice, orange juice, chopped cilantro and 1 tablespoon of the olive oil. Mixi well and season to taste with salt and pepper.
5. Set aside.
6. In 1 or 2 frying pans large enough to hold the swordfish steaks in a single layer without crowding, warm the remaining 1 tablespoon olive oil over medium-high heat.
7. Add the swordfish and cook until lightly golden on the first side, about 5 minutes.
8. Turn the fish, season to taste with salt and pepper and continue to cook until lightly golden on the second side and opaque throughout when cut with a knife, about 5 minutes longer.
9. Place the swordfish steaks on warmed individual plates and top with the salsa.
10. Garnishi with lime wedges and cilantro sprigs and serve.
11. Serves 6 *Recipe from Williams-Sonoma Seasonal Celebration: Summer by Joanne Weir et al (1997: Time-Life Books)ISBN 0-7835-4607-6 NOTES: A nice alternative to traditional tomato salsa, this exotic mix offers an irresistible blend of fruitiness and richness.
12. It is also good with grilled tuna steaks, halibut, snapper or chicken.