Grilled Fish with Avocado Crema and Black Bean Salad (Gluten-Free)

Ingredients

• about 680 g White Fish Fillets (Cod, Mahi-Mahi)
• 2 Avocado
• 0.5 cup Sour Cream
• 2 tablespoons Lime Juice
• about 425 g Black Beans
• 1 cup Corn
• 1 Red Bell Pepper
• 0.25 Red Onion
• 0.25 cup Cilantro
• 2 tablespoons Olive Oil
• 1 teaspoon Chili Powder
• 0.5 teaspoon Cumin

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a food processor or blender, combine the 2 avocados, 0.5 cup sour cream, and 2 tablespoons lime juice. Blend until the mixture is completely smooth to make the avocado crema.
2. 2In a medium bowl, combine the about 425 g black beans, 1 cup corn, 1 red bell pepper (cut into 0.635 cm dice), 0.25 red onion (cut into 0.635 cm dice), and 0.25 cup cilantro (chopped). Add 2 tablespoons olive oil, 1 teaspoon chili powder, 0.5 teaspoon cumin, and 1 tablespoon lime juice. Toss everything together until well combined to create the black bean salad.
3. 3Preheat your grill to medium-high heat, which is approximately 204.4-232.2°C (200-230°C).
4. 4Brush the about 680 g white fish fillets lightly with a little olive oil. Season both sides of the fish with salt and pepper.
5. 5Place the seasoned fish fillets on the preheated grill. Grill for 4-5 minutes per side. The fish is done when it flakes easily with a fork and reaches an internal temperature of 63°C.
6. 6Serve the grilled fish fillets topped with a generous amount of the prepared avocado crema. Serve the black bean salad alongside the fish.

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