4 swordfish steaks
1 papaya finely diced
2 or 3 tbsp. finely diced cilantro (fresh)
3 or 4 mined shallots
3 or 4 limes squeezed

Remove seeds from papaya. Combine papaya, cilantro, shallots and juice from limes. Stir and let stand at room temperature.

Brush the grate of the hot barbeque grill with oil. Cook the fish 6 to 8 minutes per side, depending on thickness. Do not overcook. Transfer to plate, let sit for a few minutes. Place salsa in the middle of each steak. Garnish with lime slices and serve any additional salsa on the side.