Recipe: Fish Tacos

Fish Tacos
Yield: 4 servings

1/4 cup (60mL) fresh lime juice, (juice of 2 limes)
1 Tbsp (15mL) olive oil
1 Tbsp (7g) cumin powder
1 Tbsp (7g) chili powder
1/2 Tbsp (1g) oregano
1/2 tsp (2g) black pepper, freshly ground
1 1/2 pounds (170g each) halibut steaks, (four steaks)
4 flour tortillas, 10-inch (25cm) diameter)
2 cups (520g) black beans, canned, or made from scratch
1 cup (110g) reduced fat Monterey Jack cheese*, shredded

In a large zip-lock plastic bag or dish with cover, combine lime juice, oil, cumin, chili powder, oregano and pepper; stir well. Add fish to lime marinade and refrigerate at least 30 minutes. Prepare grill (medium-high heat) and oil the rack so fish will not stick. Place fish on the hot grill and cook 4-5 minutes per side or until fish flakes easily when teated with a fork. While fish is cooking, wrap tortillas in foil and place on grill to heat. Place black beans in a microwave-safe dish, cover and heat in the microwave. When fish is done, place it in a dish and flake with a fork. Assemble tacos by spooning beans into the center of each tortilla, add flaked halibut and top with cheese and salsa. (See the recipe for Mango Salsa.)Alternate broiling option: Preheat oven broiler, coat broiler pan with vegetable oil spray and broil fish 4-5 minutes per side.