Chili Crusted Halibut with Black Bean Salsa
Serving Size: 4 ounces fish with 1/3 cup salsa.
1 1/2 tsp no salt chili powder blend
1 tsp ground cumin
1/4 teaspoon cayenne
6 - 4 oz halibut steaks (3/4 to 1 inch thick)
1 Tbsp fresh lime juice
Vegetable oil cooking spray
1 - 15 oz can black beans, drained and rinsed
2/3 cup chunky tomato salsa
2 Tbsp chopped green onion
2 Tbsps chopped fresh cilantro
In a small bowl, combine chili powder, cumin, and cayenne. Mix well.
Place halibut on a large plate. Brush both sides of fish with lime juice
and sprinkle both sides with chili powder mixture. Let stand at room
temperature for 10 minutes.
Meanwhile, spray a grill rack with cooking spray. Preheat a gas grill to
medium or prepare a medium-hot fire in a charcoal grill, with the rack
placed 4 to 6 inches above the heat.
In a medium bowl, combine black beans, salsa, green onion, and cilantro,
and mix well. Set aside.
Place fish on the grill, cover the grill and cook for 10 to 14 minutes
or until fish is opaque and flakes easily with a fork, turning once.
Serve bean salsa with fish. Garnish with fresh cilantro.
Makes: 6 servings
Note: To broil halibut, place on a broiler pan and broil 4 to 6 inches
from heat 10 to 14 minutes or until fish flakes easily with a fork,
Nutritional Information (Per Serving): Calories: 175, Protein: 31 g,
Fat: 4 g, Carbohydrates: 10 g, Dietary Fiber: 4 g, Sodium: 62 mg,
Cholesterol: 55 mg
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