Snapper with Lime-Herb Succotash

Ingredients

• 4 (6-ounce) red snapper, grouper, or orange roughy fillets
• 1/2 cup finely chopped green onions (about 4 onions)
• 1/4 cup fresh lime juice
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove, chopped
• 2 cups frozen succotash, thawed
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced seeded plum tomato (1 tomato)
• 2 tablespoons chopped fresh basil
• Cooking spray

Preparation

1. Place fish in a shallow dish. Combine green onions and next 5 ingredients; spoon half of green onion mixture over fish. Cover and chill at least 2 hours.
2. Combine remaining green onion mixture, succotash, and next 3 ingredients in a bowl. Cover and chill.
3. Prepare grill.
4. Place fish on a grill rack coated with cooking spray. Grill 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with succotash mixture.
5. Note: If frozen succotash is not available in your area, substitute 1 cup each of frozen baby lima beans and whole-kernel corn.