- 1-1/2 teaspoon no-salt chili powder blend
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 6 (4 ounce) halibut steaks (3/4-to 1-inch thick)
- 1 tablespoon fresh lime juice
- Vegetable oil cooking spray
- 1 (15 ounce) can black beans, drained and rinsed
- 2/3 cup chunky tomato salsa
- 2 tablespoons chopped green onion
- 2 tablespoons chopped fresh cilantro
- In a small bowl, combine chili powder, cumin, and cayenne. Mix well. Place halibut on a large plate. Brush both sides of fish with lime juice and sprinkle both sides with chili powder mixture. Let stand at room temperature for 10 minutes.
- Meanwhile, spray a grill rack with cooking spray. Preheat a gas grill to medium or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.
- In a medium bowl, combine black beans, salsa, green onion, and cilantro, and mix well. Set aside.
- Place fish on the grill, cover the grill and cook for 10 to 14 minutes or until fish is opaque and flakes easily with a fork, turning once. Serve bean salsa with fish. Garnish with fresh cilantro.
- Note: To broil halibut, place on a broiler pan and broil 4 to 6 inches from heat 10 to 14 minutes or until fish flakes easily with a fork, turning once.
Serving Size: 4 ounces fish with 1/3 cup salsa.
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Recipe Yield: Yield: 6 servings
Nutritional Information Per Serving:
Fat: 4 grams
Fiber: 4 grams
Sodium: 62 milligrams
Cholesterol: 55 milligrams
Protein: 31 grams
Carbohydrates: 10 grams
4 Very Lean Meat, 1/2 Starch, 1/2 Vegetable
Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Book Title: The Complete Idiot's Guide to Terrific Diabetic Meals