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Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Adding fresh cilantro and olives to bottled salsa and canned beans gives you fresh-from-the-garden taste without much chopping. Feel free to use your favorite canned beans for variety. The salsa is also great with grilled chicken. To chop cilantro quickly, wash and dry the entire bunch while it's still bound together. Starting at the top of the bunch, chop only the amount of cilantro leaves you need. (Don't worry about including the stems; they won't affect the flavor.) This method also works for parsley.

Recipe by Cooking Light August 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 1 fish fillet, 1/2 cup salsa, and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill or broiler.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

202 calories; calories from fat 14%; fat 3.2g; saturated fat 0.5g; mono fat 1g; poly fat 1.2g; protein 28.2g; carbohydrates 14.6g; fiber 5.2g; cholesterol 42mg; iron 1.9mg; sodium 571mg; calcium 94mg.
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