Grilled Cod With Black Bean–Mango Salsa

 

4 1/2 pounds cod fillets
2 tablespoons extra-virgin
olive oil

Black Bean-Mango Salsa
Makes 6 cups

1 lime
1/2 orange, reserving zest
1 tablespoon red-wine vinegar
1 teaspoon honey
1 small, minced jalapeño pepper (optional)
1 15 oz can black beans, drained and rinsed
1 small mango, diced (1 cup)
1/2 cup green onion, finely sliced
1/2 cup chopped cilantro

1. Mix together all black bean–mango salsa ingredients at least 30 minutes (and up to 24 hours) prior to serving.
2. Lightly brush cod fillets on both sides with extra-virgin olive oil and grill 6 to 7 minutes on each side, until fish is opaque.
3. Mound 1 1/2 cups of black bean mixture on a plate. Lean each piece of grilled cod against salsa.

nutrition info per serving (4): 339.1 calories; 2.1 g fat; 0.4 g saturated fat; 93.5 mg cholesterol; 46.1 g protein; 33.6 g carbohydrates; 7.8 g fiber; 136.7 mg sodium