Fish with Corn & Warm Lima Bean Salad
Corn provides your diet with folate, a B vitamin shown to reduce the risk of colon cancer. Avocado adds fat calories to this dish, but most of the fat is the heart-healthy monounsaturated kind.
Best Health magazine, March/April 2014; Image: Thinkstock
- 750 g trout or salmon (about 2 fillets), cut into 4 pieces total
- 1/2 tsp salt divided
- pinch black pepper
- 1 tsp lemon zest
- 1/2 cup frozen corn
- 1/2 cup frozen lima beans
- 1 cup fresh cherry tomatoes halved
- 1 small avocado diced
- 1 small yellow bell pepper diced
- 2 green onions sliced
- 1/4 cup flat-leaf parsley chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- Preheat oven to 375°F.
- Season fish with 1/4 teaspoon (1 mL) salt, plus black pepper and lemon zest. Place on a lined baking sheet skin-side down and bake 12 minutes, or until flesh is opaque and flakes easily.
- Meanwhile, in a medium saucepan, bring 2 cups (500 mL) water to a boil. Add corn and lima beans, and simmer just until tender, about three minutes. Drain and let cool.
- In a large bowl, gently toss together corn, lima beans, cherry tomatoes, avocado, bell pepper, green onion and parsley.
- For salad dressing: In a small bowl, whisk together olive oil, white wine vinegar and remaining 1/4 teaspoon salt. Add dressing to vegetables and toss. Serve fish overtop salad.
Per serving: 395 calories, 37 g protein, 20 g fat (3 g saturated fat), 18 g carbohydrates, 6 g fibre, 94 mg cholesterol, 362 mg sodium.