1/4 cup plus 2 tablespoons fresh lime juice, divided
2 teaspoons honey
2 teaspoons minced garlic
1 teaspoon peeled, minced gingerroot
1 cup diced fresh pineapple
1/2 cup diced cantaloupe
1/2 cup diced honeydew melon
1/4 cup chopped purple onion
3 tablespoons minced jalapeno pepper
3 tablespoons reduced-calorie margarine, melted
1 1/2 tablespoons chopped fresh basil
1 1/2 tablespoons chopped fresh marjoram
1 tablespoon chopped fresh chives
1 teaspoon sugar
4 (1 1/2-ounce) French rolls, split
Vegetable cooking spray
1 cup shredded Bibb lettuce
How to Make It
Place fish in a small bowl. Combine 3 tablespoons lime juice and next 3 ingredients. Pour over fish; toss lightly to coat. Cover and marinate in refrigerator 1 hour.
Combine remaining 3 tablespoons lime juice, pineapple, and next 4 ingredients in a small bowl; cover and chill.
Combine margarine and next 4 ingredients. Brush mixture evenly on both sides of French roll halves.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Remove fish from marinade, discarding marinade. Place fish on rack, and cook, covered, 8 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from grill; set aside, and keep warm. Place rolls on rack. Grill, uncovered, 3 minutes on each side or until toasted.
To serve, arrange 1/4 cup lettuce on bottom half of each roll. Place grilled fish on lettuce, and top with 1/2 cup of fruit salsa. Top with remaining roll halves.