1/2 c. chopped ripe mango
1/4 c. peeled, seeded & chopped papaya
1 tbsp. finely chopped parsley
2 tbsp. finely chopped celery
1 tbsp. lime juice
2 tsp. finely chopped purple onion
1 tsp. freshly grated ginger
1 tsp. seeded minced jalapeno pepper
2 tbsp. rice vinegar
2 tbsp. Dijon mustard
1 tbsp. + 1 tsp. low sodium soy sauce
4 (4 oz.) swordfish steaks
Vegetable cooking spray
Fresh parsley (garnish)

1. Combine first 8 ingredients in a small bowl.

2. Combine vinegar, mustard and soy in a small bowl.

3. Cover fish and marinate in refrigerator up to 2 hours.

4. Coat grill rack with cooking spray. Place grill over medium hot coals.

5. Place steaks on rack and grill 5 minutes on each side or until just cooked.

6. Transfer steaks to individual plates and serve with 1/4 cup mango-papaya salsa.

7. Garnish with parsley sprigs.

8. Serve any remaining salsa in small bowl at the table.