Swordfish with Orange-Tomato Salsa

In a medium bowl combine orange pieces, tomatoes, red onion, parsley, cilantro, coconut, juices, balsamic vinegar and cayenne pepper. Toss together until evenly mixed. Let stand about 1 hour.

In a saucepan combine garlic, wine and olive oil. Bring to a boil and remove from burner. Place swordfish in a shallow baking dish and pour cooled marinade over it. Make sure the fish is evenly coated. Place in refrigerator covered for about an hour. 

Preheat grill. Remove fish from marinade and place on grill. Discard marinade. Grill about 4 minutes per side or until the center of the fish is opaque. Cover with salsa and serve.