2 papayas, peeled, diced into 1/2 inch pieces
3 tbsp. olive oil
1 bunch cilantro, stems removed and chopped
Juice of 3 limes
3 shallots, chopped
1 jalapeno, seeded and diced
4 to 6 swordfish steaks
Olive oil

Combine chopped papaya, olive oil, cilantro, lime juice, shallots and jalapeno in bowl for 1 to 2 hours before serving.

Brush swordfish with olive oil and grill over high heat for approximately 5 minutes per side.

Top each swordfish with papaya salsa and serve.

You may substitute mangoes if papaya is not available.