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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|
|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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