Kona Kampachi with Citrus Salsa


1 1/2 lbs Kona Kampachi™ fillets
1 clove garlic, minced
1/4 cup grapefruit or orange juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tomatoes, seeded and diced
1 red bell pepper, seeded and diced
1 grapefruit, peeled, sectioned, diced
1 orange, peeled, sectioned, diced
1/4 cup chopped and peeled red onion
1 tablespoon granulated sugar


To prepare fish:
In a shallow baking dish, combine minced garlic and juice. Add fish fillets. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper (reserve remaining salt and pepper): marinate for 1 hour in the refrigerator. Meanwhile, lightly spray broiler pan with vegetable cooking oil (to prevent sticking). After marinating for 1 hour, broil fish for 10-12 minutes (turning once) or until fish flakes easily when probed with a fork.
To prepare salsa:
Combine tomatoes, red bell pepper, grapefruit, orange, red onion, sugar, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a mixing bowl; mix well. Spoon citrus salsa over broiled fish. Serve immediately. Makes 4 servings