INGREDIENTS

  • 4 catfish fillets , 1/2 in. thickness
  • 1 (15ounce)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 wedges (garnish)
  • cilantro , sprigs (garnish)

DIRECTIONS

  1. Rinse fillets, dry, and set aside on plate.
  2. In a small bowl, combine the peel, juice, cilantro, oregano, scallion, olive oil, salt, and cayenne.Stir.
  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. 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. Heat grill pan on med-medium high, brush grill with 1/2 tsp oil.
  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. Plate fish and top with the refrigerated southwestern relish.
  8. Decorate with garnishes if desired.Side suggestions: couscous, rice, sauteed green beans, asparagus.