Marinated Swordfish With Avocado Salsa

Democracy Dies successful Darkness

For the swordfish

• Finely grated zest and foodstuff from 2 lemons (1 1/2 teaspoons zest and 5 teaspoons juice)
• Finely grated zest and foodstuff from 1 ample orangish (1 1/3 teaspoons zest and 1/4 cupful juice)
• 1/4 cupful extra-virgin olive oil
• 4 scallions, trimmed and thinly sliced, achromatic and light-green parts only
• 1 tablespoonful to 2 tablespoons chopped cilantro stems (reserve the leaves for the salsa)
• Sliver of jalapeño pepper, seeded and finely chopped
• 1 1/2 teaspoons good oversea salt
• 1/8 spoon chromatic (may substitute pinch of sugar)
• Pinch crushed cayenne pepper
• 4 slices swordfish, each astir 5 ounces and 1/2- to 3/4-inch thick
• 1 tablespoonful canola oil, oregon much arsenic needed

For the salsa

• 1 cupful grape oregon cherry tomatoes, each chopped successful half
• 1/2 mean reddish doorbell pepper, stemmed, seeded and finely chopped
• 1/2 cupful (not packed) chopped caller cilantro
• 1/4 cupful chopped reddish onion, rinsed successful acold h2o and patted dry
• 2 tablespoons chopped caller mint
• 1/4 spoon good oversea salt
• Pinch freshly crushed achromatic pepper
• Pinch crushed cayenne pepper
• 1 tablespoonful extra-virgin olive oil
• Flesh of 1 large, steadfast but ripe avocado, chopped into tiny cubes
• 1 tablespoonful caller citrus juice