Catfish With Veggie Relish


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Serves 6 | Prep Time 20 | Cook Time 4

Why I Love This Recipe


Ingredients You'll Need

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


Directions

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.



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.



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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