Caribbean Swordfish with Papaya Salsa

Swordfish

• 4 swordfish or shark steaks, 1 inch thick (about 1 1/2 lb)

Marinade

• 1 tablespoon grated lime peel
• 1/4 cup lime juice
• 1/4 cup grapefruit juice
• 1/2 teaspoon salt
• 1 clove garlic, finely chopped

Papaya Salsa

• 1 large papaya, peeled, seeded and chopped (2 cups)
• 1/4 red bell pepper, finely chopped
• 2 to 3 tablespoons grapefruit juice
• 1 tablespoon fresh lime juice
• 1 tablespoon finely chopped green onion (1 medium)
• 1 tablespoon finely chopped fresh cilantro
• 1/8 teaspoon salt