Banana Salsa

Recipe from: Los Angeles Times, Wednesday, April 7, 1999
Servings: 2 cups

2 bananas, diced
2 tablespoons peeled, seeded, diced tomatoes
1 tablespoon diced green onions
1 tablespoon diced red bell pepper
1 teaspoon black sesame seeds
2 teaspoons lemon juice
salt and pepper

Gently stir together bananas, tomatoes, green onions, red bell pepper, sesame seeds, lemon juice and salt and pepper to taste.

<u>Serving Suggestion</u>:

<b>Macadamia-Crusted Swordfish</b>

4 6 ounce swordfish steaks
oil
1/4 cup macadamia nuts, finely chopped
2 tablespoons Asian pesto
2 tablespoons balsamic glaze
2 tablespoons banana salsa

Brush fish on 1 side with oil and coat with macadamia nuts.

Heat 1 tablespoon oil in skillet over medium-high heat. When hot, place fish nut-side down in skillet and cook until nuts are golden brown, about 5 minutes. Turn and cook until fish flakes with fork, about 3 to 4 minutes.

Place fish on plates, nut-side up. Drizzle with Asian pesto and balsamic glaze. Top with banana salsa.

<u>For the Asian Pesto</u>:
1 bunch cilantro, chopped
2 bunches green onions, chopped
1/2 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon sesame oil
2 cups peanut oil

Puree cilantro, green onions, garli, ginger, salt, pepper, sesame oil, and peanut oil in blender until smooth, about 45 seconds.

<u>For the Balsamic Glaze</u>:
2 cups balsamic vinegar
1 tablespoon honey

Cook vinegar and honey in saucepan over medium-high heat until reduced to 3/4 cup, 10 to 15 minutes. Cool.