Directions:
- Rinse fillets, dry, and set aside on plate.
- In a small bowl, combine the peel, juice, cilantro, oregano, scallion, olive oil, salt, and cayenne. Stir.
- In a medium bowl, combine avocado, beans, and tomato. Pour half of the cilantro mixture over top and toss all ingredients. Cover with saran wrap and refrigerate.
- Pour half of the remaining cilantro mix atop fillets. Turn fillets to coat and let stand 2-3 minutes (too long and acid starts to cook outside of fish).
- Heat grill pan on med-medium high, brush grill with 1/2 tsp oil.
- Remove fish from plate and place on grill. Grill 2-3 minutes, turn, brush with remaining cilantro mixture, and cook 2-3 minutes or until fish flakes when tested with a fork.
- Plate fish and top with the refrigerated southwestern relish.
- Decorate with garnishes if desired. Side suggestions: couscous, rice, sauteed green beans, asparagus.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.95 Kcal (1474 kJ) | ||
| Calories from fat | 207.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.04g | 35% | |
|---|---|---|---|
| Cholesterol | 61.77mg | 21% | |
| Sodium | 395.59mg | 16% | |
| Potassium | 755.52mg | 16% | |
| Total Carbs | 18.98g | 6% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 6.33g | 25% | |
| Protein | 18.7g | 37% | |
| Vitamin C | 14mg | 23% | |
| Iron | 2.1mg | 11% | |
| Calcium | 72.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 178.85 Kcal (749 kJ) | ||
| Calories from fat | 105.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 35% | |
|---|---|---|---|
| Cholesterol | 31.39mg | 21% | |
| Sodium | 201.02mg | 16% | |
| Potassium | 383.93mg | 16% | |
| Total Carbs | 9.65g | 6% | |
| Sugars | 0.98g | 8% | |
| Dietary Fiber | 3.22g | 25% | |
| Protein | 9.5g | 37% | |
| Vitamin C | 7.1mg | 23% | |
| Iron | 1.1mg | 11% | |
| Calcium | 37.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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