Finely chop garlic, lime peel and salt together. Rub onto surface of swordfish steaks.
Heat oven to 450°F. Cut four 15x12-inch pieces of foil. Place 1 swordfish steak in center of each piece of foil. Wrap packet securely using double-fold seals. Place packets on cookie sheet. Refrigerate 30 minutes.
Bake at 450°F. for 10 to 12 minutes or until fish flakes easily with fork.
Meanwhile, in medium bowl, combine all salsa ingredients and 2 tablespoons of the reserved pineapple juice; mix well. Serve salsa with fish.