Broiled or Grilled Fish with Black Bean Salsa
Yield
4 servingsPrep
15 minCook
20 minReady
35 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
15-16oz. | black |
beans
(1 can) |
*
|
2 | each |
oranges
peeled and chopped |
|
1 | each |
tomatoes
seeded, |
|
½ | cup |
cilantro
fresh, |
|
1 | each |
jalapeño pepper
large, minced |
*
|
1 ½ | tablespoons |
lime juice
fresh |
|
1 | tablespoon | olive oil |
|
1 | each |
avocados
peeled and chopped |
|
4 | each |
red snapper fillets
6 oz each |
*
|
1 | x | olive oil |
*
|
1 | x |
lime juice
fresh |
*
|
1 | x |
cilantro
chopped |
*
|
Trans-fat Free, High Fiber
Directions
Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black beans should be drained and rinsed.)
Season salsa to taste with salt and pepper (can be prepard 1 day ahead. Cover and refrigerate.).
Mix chopped avocado into salsa.
Cover and refrigerate.
Preheat broiler (if used). Brush fish with oil; sprinkle with fresh lime juice, salt and pepper.
Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling).
Transfer fish to plates.
Sprinkle with chopped fresh cilantro. Serve fish with salsa.
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