4 servings (serving size: 1 fish fillet, 1/2 cup salsa, and 1 lime wedge)
Becky Luigart-Stayner; Lydia DeGaris-Pursell
4 (6-ounce) red snapper or tilapia fillets
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup chopped fresh cilantro
1/4 cup chopped pitted green olives
1/4 cup bottled salsa
1 (16-ounce) can pinto beans, drained
1 (14.5-ounce) can diced tomatoes, drained
4 lime wedges (optional)
How to Make It
Prepare grill or broiler.
Coat both sides of fish with cooking spray. Sprinkle fish with cumin, salt, and pepper. Place fish on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until fish flakes easily when tested with a fork.
Combine cilantro and remaining ingredients except lime. Serve fish with the salsa mixture and lime wedges, if desired.
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My husband and I tried this for dinner tonight and I didn't like it at all. He thought it was ok, but I definitely wouldn't make it again. While the seasoning on the fish was delicious, I've had much better salsa recipes.
This was delicious. My husband and I were trying to find something that was lo-cal, high fiber and low carb. This was fantastic and worthy of making for others. He is very picky about different foods, but this recipe encompassed all his favorites. Truly a winner.
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