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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen; rinse and pat dry with paper towels. Cut into 4 serving-size pieces. In a small bowl, combine cilantro, oregano, lime zest, lime juice, oil, garlic and hot sauce. In a medium bowl, combine drained beans and avocado; stir in half of the cilantro mixture. Cover and chill until ready to serve.
Measure thickness of fish fillets; sprinkle fish lightly with salt and pepper. Brush the remaining cilantro mixture over all sides of the fish fillets. Grill fish on the greased rack of an uncovered charcoal grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, carefully turning halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.)
To serve, arrange fish on top of relish; garnish with an oregano sprig, if desired.