Grilled Swordfish with Peach & Black-Bean Salsa

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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

Description

This Sweet, Textured Medley Packs A Robust Flavor.

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