Snapper with Lime-herb Succotash

Here is a great dish I found. The fish is grilled and the rest is chilled, it’s a great “beat-the-heat” dish. Healthy and tasty.

4 Red Snapper, Grouper, or Orange Roughy Fillets (I use Orange Roughy because it is most available in my area)
½ cup finely chopped green onion
¼ cp fresh lime juice
2 tsp. EV olive oil
½ tsp salt
½ tsp freshly ground black pepper
1 garlic clove, chopped
2 cups frozen succotash, thawed
¼ cup chopped fresh cilantro
¼ cup diced, seeded plum tomato
2 Tbsp chopped fresh basil
cooking spray

Place fish in a shallow dish.
Combine green onions and next 5 ingredients; spoon half of mix over fish. Cover fish and refrigerate for 2 hours.
Combine remaining green onion mix, succotash and the next three ingredients in a bowl. Cover and chill.
Prepare grill. Place fish on hot grill rack that was coated with cooking spray. Grill 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with succotash mixture.

A serving is 1 fillet and ½ cup of succotash mixture.

If frozen succotash is not available, substitute a mixture of, one cup each, frozen lima beans and frozen, whole-kernel corn.

Cal 278, pro 38.6 grams, fat 5.4 grams, carbs 19.2 grams, fiber 4 grams.