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Ingredients
Category	Seafood
Name Of Recipe	GRILLED FISH & MANGO CITRUS SALSA
Servings	4
	FISH
	1 1/2 lbs. fresh fish (tuna, swordfish, mahi mahi)
	3 tbsp.fresh squeezed red grapefruit juice
	3 tbsp. white wine
	2 garlic cloves, minced
	1 tsp. cumin
	1 tsp. chili powder
	1/2 tsp. dried leaf oregano
	1/2 tsp. sea salt
	1/2 tsp. coarsely ground black pepper
	1/3 cup olive oil
	2 red grapefruit, sectioned for garnish
	2 large mangos, peeled, pitted and sliced in 2 " wedges
	MANGO CITRUS SALSA
	1 red grapefruit, peeled and sectioned
	1 large mango, peeled, pitted and cubed
	1 jalapeno pepper, seeded and minced
	1 1/2 tsp. sugar
	1/4 tsp. sea salt
	1 cup diced green, red and yellow pepper
	1 large orange, peeled and sectioned
	1 medium tomato, diced
	3 tbsp. chopped red onion
	1 tbsp. chopped fresh cilantro
Directions	Place fish in large, shallow dish. Combine in small bowl, juice, wine, garlic, seasonings and olive oil. Blend well. Reserve 2 - 3 tbsp. for basting and pour remainder of marinade over fish. Chill for several hours, turning occasionally. Prepare salsa by combining all salsa ingredients in medium bowl. Grill fish about 6 inches from heat, basting with reserved marinade. Cook until fish flakes with a fork, allowing 10 minutes per inch of thickness, and turning once. Transfer to serving platter. Drain extra juice from salsa and spoon 1/2 cup salsa over each serving of fish. Garnish with grapefruit and mango slices.

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