Recipe courtesy of Sandra Lee

Citrus-Poached Snapper with Black Bean Salad

Name: Citrus-Poached Snapper with Black Bean Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 4 servings
Ingredients: 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; 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

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Level: Easy
Total: 23 min

Prep: 15 min
Cook: 8 min

Yield: 4 servings

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Ingredients

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

Directions

In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat.
Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes.
Carefully remove the snapper from skillet.
For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper.