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Skinny Fish with Tomato and Cannellini Relish
Skinny Fish with Tomato and Cannellini Relish
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Prep Time:
15 minutes
Total Time:
30 minutes
"Healthy Mediterranean-inspired fish and cannellini bean salad ready in 30 minutes with reduced saturated fat and sodium levels."
Ingredients:
  • 1 pound fresh or frozen skinless fish fillets (cod, flounder, catfish, or trout)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons lemon juice
  • 4 medium plum tomatoes
  • 4 teaspoons olive oil
  • 1 (19-ounce) can cannellini beans (white kidney beans), rinsed and drained
  • 1 clove garlic, minced
  • 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • Lemon wedges
  • Fresh rosemary sprigs (optional)
Instructions:
  • If fish is frozen, thaw it. Rinse and pat dry the fish. Measure its thickness. Sprinkle with 1/4 teaspoon salt, pepper, and drizzle with 1 tablespoon lemon juice. Set aside.
  • Preheat a nonstick or well-seasoned grill pan or skillet over medium heat. Cut tomatoes in half lengthwise, then lightly brush them with 1 teaspoon of oil. Place tomatoes cut side down on the hot grill pan or skillet and cook for 6 to 8 minutes until very tender, turning once. Remove from heat and let them cool slightly before serving.
  • Grill fish fillets for 4 to 6 minutes per 1/2-inch thickness or until flaky, flipping halfway through cooking.
  • Roughly chop the grilled tomatoes. In a medium bowl, mix together the tomatoes, 2 tablespoons lemon juice, beans, 3 teaspoons oil, garlic, rosemary, and 1/4 teaspoon salt. Divide the bean mixture among four plates. Place the fish on top, and serve with lemon wedges. Garnish with fresh rosemary sprigs if desired.

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