Red Snapper with Mango, Black Beans and Corn

This is a very light fish salad -- perfect for a Summer BBQ or those nights when it's too hot to heat up the oven for hours at a time. The fish is nice and crispy and the veggies just enhance the flavor. Be sure to take your lettuce out about 30 min before serving so it can come to room temperature. Otherwise when you place the fish on top, the cold salad will cool off the fish.

From, Weight Watchers Simply Delicious. The cookbook describes this recipe as follows:
"Mango, cilantro and lime make a magical combination in this healthy salad. Add delicately flavored red snapper to the mix and you have a truly delightful experience..."

Ingredients

• 2 teaspoons lime zest
• 1/4 fresh lime juice (about 2 limes)
• 1 Tablespoon olive oil
• 1 garlic clove, minced
• 1/2 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1 15-ounce can black beans, rinsed and drained
• 1 cup fresh of frozen corn (about 1 ear cut off the cob)
• 1 ripe mango peeled and chopped
• 1/4 cup chopped cilantro
• 2/3 pound red snapper
• 3 cups mesclun, or any lettuce mixture

Directions

1. Preheat broiler. Line baking dish with foil. Combine lime zest, lime juice, oil, garlic, oregano, chili powder, and salt in a small bowl.

2. Combine beans, corn, mango, cilantro and 3 tablespoons of the lime juice mixture in a medium bowl.

3. Place the snapper fillets in the baking dish; spoon the remaining lime juice mixture over the fillets. Broil 5 inches from the heat until the fish is just opaque in the center, 7-8 minutes.

4. Arrange the mesclun on a large plate; spoon the bean mixture on top. Arrange the snapper on top and drizzle any pan juices over all.

This was a very light and flavorful salad, perfect for Summer months. It would make a great dish to bring to a BBQ or other gathering.

I haven't quite mastered the art of plating and photographing my food...all in good time, no worries!