Catfish with Black Bean and Avocado Relish

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4  6-ounce  fresh or frozen catfish fillets, about 1/2 inch thick
2  tablespoons snipped fresh cilantro
2  tablespoons snipped fresh oregano
1/2  teaspoon finely shredded lime peel
2  tablespoons lime juice
1  tablespoon olive oil
1  to 2 cloves garlic, peeled and finely chopped
1/4  to 1/2 teaspoon bottled hot pepper sauce
1  15-ounce can black beans, rinsed and drained
1   avocado, seeded, peeled, and diced

1. Thaw fish, if frozen. Combine cilantro, oregano, lime peel, lime juice, olive oil, garlic, and pepper sauce in a small mixing bowl. Combine beans and avocado in a separate bowl; stir in half of the cilantro mixture. Cover and refrigerate until serving. 

2. Brush 2 tablespoons of the remaining cilantro mixture over fish. Place the catfish fillets on the lightly oiled rack of the grill directly over medium heat. Grill for 4 to 6 minutes or until fish just flakes easily with a fork, turning once. Brush often with remaining cilantro mixture.
3. Spoon most of bean and avocado relish equally onto 4 individual dinner plates. Arrange fish on relish; top with remaining relish. Makes 4 servings.  

Source:  Better Homes & Gardens
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