Swordfish with Fruit and Citrus Vinegar
|Mixed fish steak||1 1⁄2 Pound, cut about 1 inch thick (680 Grams Swordfish, Pacific Halibut Or Sturgeon Steaks)|
|Salad oil||1 Tablespoon|
|Mango||240 Milliliter, chopped to make 1 cup (Choose Firm Ripe)|
|Blackberries||240 Milliliter, rinsed and drained (1 Cup)|
|Chopped cilantro||2 Tablespoon|
|Grapefruit/Other fruit/ chill vinegar||180 Milliliter (3/4 Cup)|
Rinse fish and pat dry.
Brush all over with oil.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula halfway through cooking time, until fish is opaque but still moist in center (about 10 minutes; cut to test).
Using spatula, place fish on individual plates.
Top with mango, blackberries, and cilantro; sprinkle with 1/2 cup (120 ml) of the vinegar.
Season to taste with salt, pepper, and remaining vinegar.