Fish with Black Bean and Tomato Salad

This Fish with Black Bean and Tomato Salad is a hearty protein-rich salad. Perfect for a summer meal or side dish.

(Make 4 serves)

Amount Per Serving: 413 Calories, 48 g. Carbohydrates, 24 g. Fat, 50 g. Protein

Ingredients:

• 1 1/2 lb. of white fish (any type) skinned and deboned
• 1 Tbsp. of coconut oil
• Salt and pepper, to taste
• 1 cup of quinoa
• 2 cups of water
• 1/4 cup of canned black beans
• 3 medium tomatillos
• 1 orange pepper, chopped
• 2 cups of watercress

Vinaigrette:

• 1 chipotle chili
• 1 Tbsp. of fresh lemon juice
• 1 Tbsp. of champagne vinegar
• 1 Tbsp. of sun-dried tomatoes
• 1/2 tsp. of ground cumin
• 1/4 tsp. of ground coriander
• 1 Tbsp. of cilantro, chopped
• 1/4 cup of flax seed oil
• Salt and pepper

Preparation:

• Preheat oven to 350 degrees F.
• Season fish with salt and pepper, place in an oven safe pan with 1 oil and bake about 25 to 35 minutes.
• Place quinoa in a pan with water. Bring to a boil and simmer, covered, about 15 minutes. When all the water is gone the quinoa is cooked. Use half a cup and save the rest for another quinoa recipe.
• Mix together black beans and quinoa, set aside.
• Mix together white fish, tomatillos, orange pepper and watercress, add black beans and quinoa.
• Blend all ingredients of vinaigrette in a food processor until well combined.
• Pour vinaigrette over mixed vegetables and fish. Serve.

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