Grilled Snapper With Tomato Salsa And Black Beans
|Chopped tomatoes||3⁄4 Cup (12 tbs)|
|Minced fresh cilantro/Fresh parsley||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Red snapper||8 Ounce (With Skin, 0.5 Inch Thick)|
|Canned black beans||1 Cup (16 tbs), rinsed, drained, and heated|
For the salsa, in a small bowl, stir together the tomatoes, minced cilantro or parsley, and vinegar.
Cover and let stand at room temperature to blend the flavors while grilling or broiling the red snapper.
To grill: To prepare the grill for cooking, spray the unheated grill rack with nonstick spray.
Place the rack on the grill.
Place the fillets on the rack, skin side down, over the coals.
Grill, uncovered, about 5 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
To broil: Spray the rack of a broiling pan with nonstick spray.
Place the red snapper on the rack, skin side down.
Broil 4" from the heat about 5 minutes or until done.
To serve, spoon the salsa over the red snapper and serve with the beans.
If desired, garnish each serving with the lime wedges and cilantro or pars ley sprigs.