Red Snapper with Black Bean Salsa

By Drjt

Ingredients

• Two 16-ounce cans black beans, drained and rinsed
• 1 large tomato, seeded and roughly chopped
• 1/3 cup chopped scallions
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1/4 cup vegetable oil
• 4 whole red snappers (about 12 ounces each), cleaned

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

In a large bowl, combine the beans, tomato, scallions, cilantro, olive oil, and lemon juice. Season with salt and black pepper. Cover and refrigerate for 1 hour.


In a large skillet over medium-high heat, heat the oil until hot. Add the fish and sauté for 5 minutes on each side, or until cooked through.


Drain the fish on paper towels. Serve hot, with the chilled black bean salsa