Recipe: Nutrition
Egg-free
Nut-free
High-Fiber
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sugar
Directions
Prep Time
25 minutes
Cook Time
15 minutes*
Ready in
40 minutes*
- 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.
Nutritional Information
Serving Size
1
Per Serving
Calories 403, Calories Fat 69, Total Fat 7g, Saturated Fat 1g, Cholesterol 59mg, Sodium 1056mg, Carbohydrate 39g, Protein 44g
Serving Size | 1 |
Calories | 403 |
Calories Fat | 69 |
Calories (fat) extra | 17 |
Total Fat | 7g |
Total Fat (extra) | 12 |
Saturated Fat | 1g |
Saturated Fat (extra) | 6 |
Cholesterol | 59mg |
Cholesterol (extra) | 20 |
Sodium | 1056mg |
Sodium (extra) | 44 |
Potassium | 844mg |
Carbohydrate | 39g |
Carbohydrate (extra) | 13 |
Fiber | 12g |
Fiber (extra) | 52 |
Sugars | 4g |
Protein | 44g |
Omega3 | 0g |
Vitamin A | 728IU |
Vitamin A (extra) | 15 |
Vitamin C | 8mg |
Vitamin C (extra) | 15 |
Iron | 4mg |
Iron (extra) | 26 |