Grilled Swordfish with Peach & Black-Bean Salsa
Serves: 4
Prep Time: 8 minutes
Cook Time: 6-8 minutes
Nutrition Score per serving:
397 calories, 41 g carbs (38%), 9 g fat (20%), 7 g fiber, 42 g protein (42%), 2 g saturated fat
Prep Time: 8 minutes
Cook Time: 6-8 minutes
Nutrition Score per serving:
397 calories, 41 g carbs (38%), 9 g fat (20%), 7 g fiber, 42 g protein (42%), 2 g saturated fat
This sweet, textured medley packs a robust flavor.
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 | tsp honey |
| 1/2 | tsp salt |
| 1/4 | tsp Tabasco |
| 1 | pound swordfish* fillets |
| 4 | whole-grain rolls |
| Juice of 1 lime, divided |
Directions
Preheat grill or grill pan. In a medium bowl, toss the first nine ingredients with half of the lime juice. Set the salsa aside.
Drizzle the remaining juice over the fish. Grill for 6-8 minutes, until done, turning halfway through. Serve with the salsa and rolls.
*Note: The Worldwatch Institute, a conservation organization, reports that swordfish are in danger of extinction. Pacific halibut, mahi-mahi, and albacore tuna make good environmentally-friendly substitutes.
