This dish is reminiscent of one I had in Cabo San Lucas, Mexico. The Mexican flavors will wake up your palate. The avocado adds a good source of monounsaturated fat. This dish has it all: heart-healthy fat, an excellent serving of fiber, plus lean protein. You will feel full and satisfied long after your plate is cleaned.

Ingredients:

• 1 15.5- ounce can black beans, rinse and drained
• 2 navel orange, peeled and chopped
• 1 medium tomato, seeded and chopped
• 1 jalapeno pepper, seeded and minced finely
• 2 ½ tablespoons fresh lime juice
• 1 avocado, peeled and chopped
• 2 tablespoons olive oil
• 4 red snapper fillets, 5 ounces each
• 2 tablespoons chopped cilantro
• Salt and pepper

Directions:

1. Combine first 7 ingredients in a medium bowl.
2. Season the salsa with salt and pepper to taste. Mix avocado into the salsa and refrigerate until ready to serve.
3. Brush fish with oil and sprinkle with salt and pepper. Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling).
4. Transfer fish to plates and sprinkle with chopped fresh cilantro. Serve fish with salsa.

Serves 4

Nutrition Content:
Per Serving:483 calories, 43g carbohydrate,12g fiber,42g protein, 17g total fat,3g sat fat, 102mg sodium
 
Tanya Zuckerbrot, MS, RD is a nutritionist and the creator of The F-Factor Diet™, an innovative nutritional program she has used for more than ten years to provide hundreds of her clients with all the tools they need to achieve easy weight loss and maintenance, improved health and well-being.  For more information log onto www.FFactorDiet.com.