Ingredients
1/3 c olive oil
2T lime juice
2T orange juice
1 t lime zest
1 t orange zest
1 T honey
2 mangos, cubed
1/2 c diced red onion, rinsed in cold water
1 serrano chile, minced
1 red bell pepper, chopped
1/4 c cilantro, chopped
2 ripe but firm avocados, cubed
4 swordfish or ahi fillets
olive oil
baby lettuce
1/2 c toasted pine nuts
Preparation
Combine olive oil, citrus juices and zest and honey. Season with salt and pepper to taste.
In a separate bowl, combine mango, red onion, serrano chile, bell pepper and cilantro. Toss with 1/4 c of vinaigrette, then gently fold in avocado. Cover salsa and refrigerate until ready to serve.
Brush fish with olive oil and season both sides with salt and pepper. Grill over high heat until done.
Toss baby lettuce and pine nuts with dressing to coat. Divide among 4 plates, top with fish and salsa.
