In a shallow baking dish, season swordfish with salt & pepper and marinate the in the wine and 1 tbsp each garlic and parsley. Cover and refrigerate for 1 hour. Turning twice.
In a mixing bowl combine the salsa ingredients and toss gently. Cover and set aside.
Pre-heat grill to medium-high heat, and lightly oil the grate. Grill swordfish steaks for 5-6 minutes on each side.
Place in center of heated plate, pour salsa on top, garnish with pinch of chopped cilantro and wedge of lemon.
Recipe by Sonoma Christian Home at https://sonomachristianhome.com/2013/03/grilled-swordfish-with-mango-papaya-salsa/