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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Oven
Cuisine: Mexican
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Broiled Or Grilled Fish With Black-Bean Salsa

Recipe Tags: Salsa Recipes

Date Added: December 07, 2009

Ingredients:

1 Unit Black Beans
2 Unit Oranges peeled,chopped
1 Unit Tomato seeded,chopped
1/2 Cup Cilantro fresh,chopped
1 Unit Jalapeno Pepper lg, minced
1 1/2 Tablespoons Lime Juice fresh
1 Tablespoon Olive Oil use a good one
1 Unit Avocado peeled,chopped
4 Unit Red Snapper
1 Olive Oil use a good one
1 Lime Juice fresh
1 Cilantro chopped
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Directions:

1. Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined.

2. Black Beans should be drained and rinsed). Season salsa to taste with salt and pepper.

3. (can be prepared 1 day ahead. cover and refrigerate).

4. . Mix chopped avocado into salsa. cover and refrigerate Preheat broiler (if used).

5. Brush fish with oil; sprinkle with fresh lime juice, salt and pepper.

6. Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling).

7. Transfer fish to plates. Sprinkle with chopped fresh cilantro.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Fish, Beans, Tomato, Sulfites, Avocado, Fructose Malabsorption, Iodine, Oranges, Cilantro, Olive Oil allergies.
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