Catfish With Southwestern Relish

Ingredients

• 4 catfish fillets, 1/2 in. thickness
• 1 (15 ounce) can black beans, drained
• 1 medium ripe avocado, diced
• 1 medium tomato, diced
• 2 tablespoons thinly sliced scallions
• 1 teaspoon lime peel
• 3 tablespoons lime juice
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh oregano
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon olive oil (for grill pan)
• lime wedge (garnish)
• cilantro, sprigs (garnish)

Directions

1. 1

   Rinse fillets, dry, and set aside on plate.

2. 2

   In a small bowl, combine the peel, juice, cilantro, oregano, scallion, olive oil, salt, and cayenne. Stir.

3. 3

   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.

4. 4

   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).

5. 5

   Heat grill pan on med-medium high, brush grill with 1/2 tsp oil.

6. 6

   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.

7. 7

   Plate fish and top with the refrigerated southwestern relish.

8. 8

   Decorate with garnishes if desired. Side suggestions: couscous, rice, sauteed green beans, asparagus.