Serves: 4
Prep Time: 15 minutes
Marinate Time: 1 hour
Cooking Time: 10 minutes

Calories: 329
Fat: 14 grams
Saturated: Fat 2 grams
Cholesterol: 66 milligrams

4 Swordfish Steaks (6 to 8 ounces each)
2 T canola oil

For Marinade:
3 T canola oil
1/4 cup mango nectar
2 T balsamic vinegar
1 t ground ginger
1 t ground black pepper
1 t red pepper flakes
1/4 t ground nutmeg

For Salsa:
1 Can Dole tropical fruit salad -- (15.25 oz. can) drained
1 T fresh cilantro -- finely chopped
1 scallion, finely chopped
1/2 lime, juiced
1 small jalapeno, membrane removed, seeded and minced
salt to taste

In a small bowl, whisk together marinade ingredients. Pour into large zip-top bag and add swordfish. Put in refrigerator and let marinate for at least 1 hour turning occasionally.

For Salsa: Chop drained fruit into small pieces. Combine the fruit and remaining ingredients in a bowl and place in refrigerator to let flavors meld while fish is marinating. In a large skillet, heat 2 tablespoons of canola oil over medium-high heat. Cook fish approximately 5 minutes per side or until done. Serve topped with salsa.

The Naked TruthSandra Lee is the internationally-acclaimed New York Times bestselling author and CEO of Sandra Lee Semi-Homemade Inc. - a multimedia corporation focusing on quick and easy solutions for everyday living conveyed through television, books, magazines, internet and branded products.