- 7 – 6 ounce pieces Skinless Chilean Seabass
- 1 tablespoon ginger root – grated
- Zest of half a lemon
- Juice of ½ a lemon
- Zest of ½ a lime
- Juice of 1 lime
- 1 teaspoon orange zest
- 1 tablespoon olive canola oil blend
- 1 whole green bell pepper – seeded and diced small
- 1 mango – seeded, skinned, and diced small
- 1 cup of small diced seedless cucumber
- 2 cups semi ripe pineapple – skinned and small diced
- ½ small red onion – minced
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon honey
- 2 cups low sodium canned black beans – rinsed
- 1 cup cooked quinoa
- 1/2 teaspoon coarse ground black pepper
- 2 stems of mint with leaves – rinsed and chopped
- 8 cilantro stems with leaves – rinsed and chopped
- 1 semi ripe haas avocado – skinned, seeded, and medium diced
- In a mixing bowl add all ingredients except for the avocado. Mix ingredients well with a spoon or plastic kitchen spatula. Once all the ingredients have been mixed well, add the medium diced avocado and fold into the mixture.
- Let sit for at least 15 minutes.
- While the salad is blending all its flavors, on a hot greased grill mark the seabass. Cook for 3-4 minutes on each side.
- When the fish is cooked enjoy it with some of the black bean & quinoa tropical salad. You can also enjoy them together in taco shells or over rice.
Servings: 7 | Amount Per Serving: Calories 512 | Total Fat 27.2g | Saturated Fat 5.6g | Cholesterol 70mg | Sodium 534mg | Total Carb 35.6g | Protein 34.7g | Dietary Fiber 7.3g | Total Sugars 12.4g
Upcoming Classes, Programs, and Events
Our clinical expertise and dedication to delivering compassionate cancer care is only part of the journey. At Miami Cancer Institute, we offer our patients and their loved ones a wide variety of educational programs including nutritional programs and support groups, in addition to countless public events taking place in and around our communities.