Nutrition per serving may change if servings are adjusted.
6 (4 ounce) fresh or frozen catfish fillets, about ½ inch thick
1 teaspoon finely shredded lime peel
3 tablespoons lime juice
2 tablespoons snipped fresh cilantro
2 tablespoons snipped fresh oregano
2 tablespoons finely chopped green onion
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 medium avocado, halved, seeded, peeled, and diced
1 medium tomato, chopped
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
For relish, in a small bowl, combine lime peel, lime juice, cilantro, oregano, green onion, olive oil, salt, and cayenne pepper. In a medium bowl, combine beans, avocado, and tomato; stir in half of the cilantro mixture. Cover and chill until serving time.
Place a piece of greased heavy-duty foil on grill rack. Place fish on the foil of an uncovered grill directly over medium coals. Using a sharp knife, poke holes or make slits in the foil to allow the drippings to drain away from the fish. When it's time to turn the food, use grill tongs or a wide spatula. Grill for 4 to 6 minutes or until fish flakes easily when tested with a fork, turning and brushing once with remaining cilantro mixture halfway through grilling. Discard any remaining cilantro mixture. Serve fish with relish and lime wedges.