Catfish with Black Bean and Avocado Relish


Nutrition Facts Per Serving:
- Servings: 6 servings
- Calories273
- Total Fat (g)15
- Saturated Fat (g)3
- Cholesterol (mg)53
- Sodium (mg)337
- Carbohydrate (g)14
- Fiber (g)6
- Protein (g)23
- Starch (d.e.).5
- Vegetables (d.e.).5
- Very Lean Meat (d.e.)3
- Fat (d.e.)2.5
Diabetic Exchanges
| 6 | 4-ouncefresh or frozen catfish fillets, about 1/2 inch thick |
| 1 | teaspoonfinely shredded lime peel |
| 3 | tablespoonslime juice |
| 2 | tablespoonssnipped fresh cilantro |
| 2 | tablespoonssnipped fresh oregano |
| 2 | tablespoonsfinely chopped green onion |
| 1 | tablespoonolive oil |
| 1/4 | teaspoonsalt |
| 1/4 | teaspooncayenne pepper |
| 1 | 15-ounce canblack beans, rinsed and drained |
| 1 | mediumavocado, halved, seeded, peeled, and diced |
| 1 | mediumtomato, 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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