• Step 1

  Preheat grill on HIGH 10 min. Coat cleaned grill grate lightly with vegetable oil.

• Step 2

  Combine papayas, green onions, lime juice, jalapeno, and cilantro in small bowl; set aside.

• Step 3

  Toss arugula with lemon juice; drizzle with olive oil. Divide equally on 4 plates.

• Step 4

  Drizzle both sides of swordfish lightly with basting oil. (Too much oil will cause flare-ups on grill.) Season with salt and pepper.

• Step 5

  Sear swordfish until color changes one-quarter way up from bottom; turn and brush seared side with basting oil. Sear other side.

• Step 6

  Turn again and baste. Reduce heat to MED; close lid. Grill swordfish 1-inch thick or less 4-5 min/side on MED. Grill swordfish thicker than 1-inch 6-7 min/side on LOW.

• Step 7

  Cook until internal temp reaches 130 degrees, 12-15 min (check by inserting digital thermometer halfway into thickest part of fish). Remove from grill; let rest at least 2 min. Place on arugula. Top with papaya mixture.

Seafood grills quickly, so check often to avoid overcooking.

Note: When servings & ingredients are modified, nutrition & directions may vary.