- For the salsa, in a large saucepan combine chickpeas, beans, seasoning and ½ cup water; cook and stir over medium-high heat; bring to boiling. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Transfer to a large bowl; let cool completely. Add tomato, onion, garlic, lime juice, and salt to taste; toss to combine. Let stand 45 minutes.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Season fillets with salt and pepper to taste. Place fillets on grill. Grill, uncovered, 6 to 9 minutes or until fish flakes easily with a fork, turning once.
- Place fillets on a serving platter. Top with salsa, sprinkle with cilantro (if desired), and serve.
View all nutritional information
Calories 403, Calories Fat 69, Total Fat 7g, Saturated Fat 1g, Cholesterol 59mg, Sodium 1056mg, Carbohydrate 39g, Protein 44g
|Calories (fat) extra||17|
|Total Fat (extra)||12|
|Saturated Fat (extra)||6|
|Vitamin A (extra)||15|
|Vitamin C (extra)||15|