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ShareCatfish with Black Bean and Avocado Relish
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 273
- Protein(gm): 23
- Carbohydrate(gm): 14
- Fat, total(gm): 15
- Cholesterol(mg): 53
- Saturated fat(gm): 3
- Dietary Fiber, total(gm): 6
- Sodium(mg): 337
- Vegetables(d.e): 1
- Starch(d.e): 1
- Very Lean Meat(d.e): 3
- Fat(d.e): 3
Diabetic Exchanges
- 6 4 ounces fresh or frozen catfish fillets, about 1/2 inch thick
- 1 teaspoon finely shredded lime peel
- 3 tablespoons lime juice
- 2 tablespoons snipped fresh cilantro
- 2 tablespoons snipped fresh oregano
- 2 tablespoons finely chopped green onion
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 15 ounce can black beans, rinsed and drained
- 1 medium avocado, halved, seeded, peeled, and diced
- 1 medium tomato, chopped
- Lime wedges
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
2. For relish, in a small bowl, combine lime peel, lime juice, cilantro, oregano, green onion, olive oil, salt, and cayenne pepper. In a medium bowl, combine beans, avocado, and tomato; stir in half of the cilantro mixture. Cover and chill until serving time.
3. Place fish on rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes or until fish flakes easily when tested with a fork, turning and brushing once with remaining cilantro mixture halfway through grilling. Discard any remaining cilantro mixture. Serve fish with relish and lime wedges. Makes 6 servings.
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