Citrus-Poached Snapper with Black Bean Salad

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1 cup vegetable broth

1 orange, zested

1 tablespoon minced garlic

1 small onion, sliced

1 packet Baja Citrus Marinade (recommended: McCormick)

4 (4-ounce) red snapper fillets

For the bean salad:

1 (15-ounce) can low-sodium black beans, drained

3/4 cup prepared pico de gallo

1/2 cup diced tri-peppers

2 tablespoons Caesar dressing

2 tablespoons freshly chopped cilantro leaves