Grilled Swordfish with Island Salsa

Salsa:
3 oranges, peeled, white pith removed, seeded and diced
1 1/2 cups tomatoes, chopped and seeded
1/4 cup red onion, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1/4 cup shredded coconut
juice of one orange, one lemon, and one lime (approximately 5 tablespoons)
2 teaspoons balsamic vinegar
1/8 teaspoon cayenne pepper
----
3 cloves garlic, minced 3 cloves garlic, minced
2/3 cup dry white wine
1/3 cup extra-virgin olive oil
6 (six-ounce) swordfish steaks, 1-in thick

For Salsa:
Combine first nine ingredients in a bowl. Season with salt and pepper to taste. Let stand at least 1 hour. This can be prepared 4 hours ahead. Just cover and refrigerate. Bring to room temperature before using.

Combine garlic, white wine and olive oil in a saucepan. Bring to a boil. Set aside to cool.

Place swordfish in a single layer in a shallow glass baking dish. Pour marinade over and turn to coat evenly. Cover and marinate in refrigerator 1 to 1 1/2 hours, turning often.

Prepare grill or turn on broiler. Remove fish from marinade.

Grill or broil about 4 minutes per side, until opaque in center.

Serve with salsa.

Servings: 6