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 3½ pounds)
• 4 medium grapefruit
• 2 oz finely diced red onion (about ¼ cup)
• 1½ 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

1. Mix oil, garlic, 2 tablespoons cumin, 1 tablespoon salt, and pepper.
2. Rub mixture on steaks, reserve.
3. Mix lime juice, zest, and honey; reserve.
4. Dice avocado; gently toss with lime juice mixture. Reserve.
5. Peel and segment grapefruit, reserving juice; cut segments in half.
6. Gently fold grapefruit and juice, onion, chipotle pepper, cilantro and remaining 1 teaspoon each of cumin and salt. Reserve.
7. Per order: grill 1 swordfish steak until just firm to the touch, about 3 minutes on each side.
8. Top with ½ cup avocado grapefruit salsa.
9. Garnish with cilantro sprigs.