Grouper Dagwoods With Melon Salsa

• 4 (4-ounce) grouper fillets
• 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

1. 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.
2. Combine remaining 3 tablespoons lime juice, pineapple, and next 4 ingredients in a small bowl; cover and chill.
3. Combine margarine and next 4 ingredients. Brush mixture evenly on both sides of French roll halves.
4. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). 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.
5. 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.

grouper, lime juice, honey, garlic, gingerroot, pineapple, cantaloupe, honeydew melon, purple onion, jalapeno pepper, margarine, fresh basil, fresh marjoram, fresh chives, sugar, vegetable cooking spray, bibb lettuce

Taken from www.myrecipes.com/recipe/grouper-dagwoods-with-melon-salsa (may not work)