Ingredients
- 7 – 6 ounce pieces Skinless Chilean Seabass
- 1 tablespoon ginger root – grated
- Zest of half a lemon
- Juice of ½ a lemon
- Zest of ½ a lime
- Juice of 1 lime
- 1 teaspoon orange zest
- 1 tablespoon olive canola oil blend
- 1 whole green bell pepper – seeded and diced small
- 1 mango – seeded, skinned, and diced small
- 1 cup of small diced seedless cucumber
- 2 cups semi ripe pineapple – skinned and small diced
- ½ small red onion – minced
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon honey
- 2 cups low sodium canned black beans – rinsed
- 1 cup cooked quinoa
- 1/2 teaspoon coarse ground black pepper
- 2 stems of mint with leaves – rinsed and chopped
- 8 cilantro stems with leaves – rinsed and chopped
- 1 semi ripe haas avocado – skinned, seeded, and medium diced
Directions
- In a mixing bowl add all ingredients except for the avocado. Mix ingredients well with a spoon or plastic kitchen spatula. Once all the ingredients have been mixed well, add the medium diced avocado and fold into the mixture.
- Let sit for at least 15 minutes.
- While the salad is blending all its flavors, on a hot greased grill mark the seabass. Cook for 3-4 minutes on each side.
- When the fish is cooked enjoy it with some of the black bean & quinoa tropical salad. You can also enjoy them together in taco shells or over rice.
Nutrition Facts:
Servings: 7 | Amount Per Serving: Calories 512 | Total Fat 27.2g | Saturated Fat 5.6g | Cholesterol 70mg | Sodium 534mg | Total Carb 35.6g | Protein 34.7g | Dietary Fiber 7.3g | Total Sugars 12.4g
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