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1 lime zest grated, and juice reserved

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1 1/2 Tbsp. honey

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2 medium red grapefruit peeled and segmented, juice reserved

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1 1/2 tsp. chipotle peppers in adobo sauce seeds and membranes removed, diced

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2 Tbsp. finely diced red onion

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1/2 tsp. ground cumin

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1/2 tsp. sea salt

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1/2 cup cilantro chopped

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2 ripe, Fresh California Avocados peeled, seeded and diced

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1/4 cup vegetable oil

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3 cloves garlic finely chopped

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1 Tbsp. ground cumin

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1 1/2 tsp. sea salt

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6 (6-oz.) swordfish steaks

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California Avocado Grapefruit salsa (see recipe below)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.