Serves: 4
Total Calories: 485

FOR THE MARINADE:
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon , crushed red pepper flake
4 skinless red snapper fillets, about 6 ounces each
FOR THE SALSA:
1 pound Italian plum tomato, cored and dices
1 medium avocado, finely diced
1.200 cups canned black beans, rinsed and fully drained
1/4 cup finely diced red onion
1/4 cup finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 teaspoon minced jalapeño pepper, with seeds
1 teaspoon minced garlic
1/2 teaspoon kosher salt
vegetable oil
8 to 10 flour tortillas (10 inches)
1/2 head Romaine lettuce

TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.

Place the fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and refrigerate for 30 minutes.

TO MAKE THE SALSA: In a medium bowl combine the salsa ingredients. Season with more salt and lime juice, if desired.

Remove the fillets from the bag and discard the marinade. Lightly brush or spray both sides with vegetable oil. Grill over Direct High heat until the fish begins to flake, 3 to 4 minutes, turning once halfway through grilling time. Remove from the grill. Separate into large flakes with two forks.

Heat the tortillas over Direct High heat for about 1 minute without turning. Wrap in a kitchen towel to keep warm. Clean, core, and cut the lettuce into thin, crosswise slices. Let your guests assemble their own fajitas, piling the lettuce and fish on the warm tortillas and topping with the salsa.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 485
Calories from Fat: 148

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