Grilled Swordfish with California Avocado Grapefruit Salsa

Ingredients

 * ½ Cup vegetable oil
 * 2 Tbsp (6 Cloves) garlic, chopped finely
 * 2 Tbsp ground cumin
 * 1 tsp ground cumin
 * 1 Tbsp salt
 * 1 tsp salt
 * 12 swordfish steaks (6 ounces each)
 * 2 limes
 * 3 Tbsp honey
 * 3 California Avocados (about 31 1/2 pounds)
 * 4 medium grapefruit
 * 2 oz finely diced red onion (about 1/4 cup)
 * 1 ½ oz (about 1 Tbsp) chipotle peppers in adobo sauce, seeds and membranes removed
 * 1 oz chopped cilantro (about 1 cup)
 * Cilantro sprigs as needed for garnish

Directions
Mix oil, garlic, 2 tablespoons cumin, 1 tablespoon salt, and pepper.

Rub mixture on steaks, reserve. Mix lime juice, zest, and honey; reserve.

Dice avocado; gently toss with lime juice mixture. Reserve.

Peel and segment grapefruit, reserving juice; cut segments in half.

Gently fold grapefruit and juice, onion, chipotle pepper, cilantro and remaining 1 teaspoon each of cumin and salt. Reserve.

PER ORDER: Grill 1 swordfish steak until just firm to the touch, about 3 minutes on each side.

Top with 1/2 cup Avocado Grapefruit Salsa. Garnish with cilantro sprigs.