Lynn's Snapper Black Bean Salsa
1 each 15-16oz. can black beans
2 each oranges, peeled, chopped
1 each tomato chopped
1/2 cup cilantro, fresh, chopped
1 each jalapeno pepper, lg, minced
1 1/2 tbsp lime juice, fresh
1 tbsp olive oil
1 each avocado, peeled, chopped
4 each 6oz. red snapper fillets
1 olive oil
1 lime juice, fresh
1 cilantro, chopped
Combine first 7 ingredients in medium bowl (jalapeno should be
seeded, but not deveined. Black Beans should be drained and rinsed).
Season salsa to taste with salt and pepper. (can be prepard 1 day
ahead. cover and refrigerate.). Mix chopped avocado into salsa. cover
and refrigerate
Preheat broiler (if used). Brush fish with oil; sprinkle with
fresh lime juice, salt and pepper. Broil or grill until just cooked
through (about 9 minutes per inch of thickness if broiling). Transfer
fish to plates. Sprinkle with chopped fresh cilantro. serve fish with
salsa.
First
Class Stamp
Nov. 1, 1981
20 cents for 1st oz.