Grilled Swordfish With Peach and Black-Bean Salsa
Ingredients
2 peaches or nectarines, pitted, diced into 1/2-inch pieces (1 1/2 cups)
1 kiwi, peeled and diced (1/2 cup)
1/2 red pepper, diced (1/2 cup)
15 ounces canned black beans, rinsed and drained
1/3 cup mixture of cilantro, chopped
2 scallions, sliced
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon Tabasco
juice of 1 lime, divided
1 pound swordfish* fillets
4 whole-grain rolls
Directions
Preheat grill or grill pan. In a medium bowl, toss first 9 ingredients with half of lime juice. Set salsa aside.
Drizzle remaining juice over fish. Grill 6-8 minutes, until done, turning halfway through. Serve with salsa and rolls.
*FYI: The Worldwatch Institute, a conservation organization, reports swordfish are in danger of extinction. Pacific halibut, mahi-mahi and albacore tuna are good environmentally correct substitutes here.
Nutritional Facts
Yield: 4 servings
Nutritional Facts
(Per Serving)
Calories: 397
Fat: 9 G
Protein: 42 G
Carbohydrates: 41 G
Click here for printable recipe!
God Bless and Good Health Always,
bchowlett@hotmail.com
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