The yellow corn, red tomato and green cilantro makes a colorful tasty meal.
Serving: 4
Total Time: 20 minutes
Ingredients
Ingredients
-
1 Pound fresh or frozen swordfish, halibut or salmon steaks
- 3 teaspoons olive oil
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- 1 15-ounce can black beans, rinse and drained
- ½ cup frozen whole kernel corn, cooked and drained
- 3 tablespoons chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons lime juice
- Nonstick cooking spray
Directions
- Thaw fish if frozen, rinse fish; pat dry with paper towels. Cut fish into 4 serving-size portions. Brush both sides of fish with the 3 teaspoons of oil and lemon juice; sprinkle with salt and pepper to taste.
- Spray unheated grill with cooking spray. Place fish on grill and cook for 5 minutes or until fish flakes off easily.
- In a medium bowl combine the beans, corn, chopped tomato, cilantro, jalapeno pepper, and 2 tablespoons of lime juice.
- To serve spoon salsa over each serving plate of fish.
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