Title: Salmon Fillets with Black Beans and Red Pepper Puree
Categories: Eat Grill Seafood
Yield: 4 Servings

		Beans
15	oz	Cooked black beans; drained and rinsed
1/2	c	Minced onion
1	lg	Garlic clove; pressed
1	c	Vegetable broth
2	ts	Chili powder
2	ts	Ground cumin
1	ts	Salt
		Red pepper; puree
4		Red bell peppers; or 6; roasted
		(3/4-cup cored sliced red peppers)
2	tb	Fresh orange juice; or oil
1	ts	Salt
		Fish fillets
22	oz	Salmon; cut into portions
		Vegetable oil
		Paprika
		White pepper
1/2	c	Lowfat sour cream
		Chopped fresh cilantro
		Lime wedge
1	c	Cooked white rice; or more

BLACK BEANS: combine all in a sauce pan. Bring to a boil and simmer, covered, 30 minutes, stirring occasionally. Let cool. Puree half. Return puree to pan and blend. Adjust seasoning to taste. Keep warm, adding a little broth as needed.

RED PEPPER: Puree the peppers with olive oil and salt until smooth.

GRILLING: Preheat 10 to 15 minutes, all burners on high. Meanwhile, rinse salmon fillets in cold water and blot them dry. Rub with vegetable oil on both sides and dust with paprika and white pepper. Coat a hinged grill basket with oil or spray and place fillets inside.

When hot, turn one burner off and turn the other(s) to medium. Position salmng over the burner that is off. Close lid. Cook 5 mins per side, turn once. Fish is done when it just begins to flake when probed with a fork.

SERVE: divide the beans among 4 prewarmed plates. Top with a fillet. Carefully spoon some red pepper puree over each fillet. Then dab with sour cream. Garnish with cilantro and add a couple of fresh lime wedges. Serve with a simple side dish, like steamed rice. PER FILLET SERVING: 475 cals, 8. 3 g fat (15. 7% cff). If pepper sauce is made with oil, then 531 calories, 15 g fat, 25. 4% cff.

(Harvard Common Press, 1996). (McLightening by patH http://wizard. ucr. edu/~phanneman)

Serve with steamed asparagus and green beans, garnished with grilled radishes (sliced), lemon juice and pepper.

Posted to MM-Recipes Digest V4 #8 by fatfree-request@fatfree.com on Aug 17, 1997

Recipe by: The Gas Grill Gourmet by A. Cort Sinnes

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