Fish, Baked, With Black Beans and Tomatoes

By MarieR

Ingredients

• Hands on: 15 minutes Total time: about 50 minutes
• 1 1/2 pounds fish fillets (trout, snapper, tilapia or any mild fish)
• 2 tablespoons fresh lime juice
• 1 teaspoon minced garlic
• 1 medium onion, chopped
• 1 (4-ounce) can chopped green chiles, drained
• 1/2 teaspoon cumin
• 2 teaspoons chili powder
• 1 (15-ounce) can reduced-sodium black beans, rinsed
• 1 cup frozen corn, thawed
• 1 cup chopped plum tomatoes
• 3 tablespoons chopped fresh cilantro
• 1 avocado, diced

Preparation

Step 1

Heat ovep to 350 degrees. Lay the fish in a 9-by-13-inch baking dish coated with cooking spray. Drizzle with lime juice. In a large nonstick skillet, cook the garlic and onion on medium for 5 minutes or until softened. (If sticking, add a little canola oil to skillet.) Add green chiles, cumin, chili powder, black beans, corn and tomatoes; cooks minutes until hot; stir occasionally. Remoye from heat. Add cilantro and spoon sauce over fish. Bake, covered, 20 to 25 minutes or until fish flakes easily with a fork and is opaque throughout. Remove from oven. Garnish with avocado and serve.