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Catfish with Black Bean and Avocado Relish

Fish make appealing low-fat, low-cholesterol main dishes for diabetic menus. Here, we've teamed catfish with a colorful bean, avocado, and cilantro medley. The relish is great with just about any grilled fish. Another time, try it on halibut, orange roughy, or tuna.

SERVINGS: 6 servings

CARB GRAMS PER SERVING: 14

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Catfish with Black Bean and Avocado Relish

Nutrition Facts Per Serving:

Servings: 6 servings
Calories 273
Total Fat (g) 15
Saturated Fat (g) 3
Cholesterol (mg) 53
Sodium (mg) 337
Carbohydrate (g) 14
Fiber (g) 6
Protein (g) 23
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Starch (d.e.) .5
Vegetables (d.e.) .5
Very Lean Meat (d.e.) 3
Fat (d.e.) 2.5

6	4-ounce 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.