Grilled Swordfish with Peach & Black Bean Salsa
Nb persons: 4
| 4 | Steaks or Fillets, Swordfish, Mahi Mahi, Pacific Halibut, or Albacore Tuna |
| 2 | peaches , or nectarines, pitted, diced into 1/2" pieces |
| 1 | kiwifruit, peeled and diced |
| 1/2 | red bell pepper, diced |
| 15 oz. | canned black beans, rinsed and drained |
| 1/3c. | fresh cilantro, chopped |
| 2 | scallions, sliced |
| 2 t. | honey |
| ½ t. | salt |
| ¼ t. | Tabasco |
| 1 | lime, juice only - divided |
Preheat grill or grill pan.
In a medium bowl, toss first 9 ingredients with ½ of lime juice. Set salsa aside or heat through on low heat.
Drizzle remaining juice over fish. Grill 6-8 minutes (double for steaks), until done, turning halfway through.
Serve on top of fish.
Great with or atop rice and with a roll.
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