Broiled or Grilled Fish with Black Bean Salsa

This is the kind of dish that makes you want to eat outside with a cold drink in your hand.

Red snapper fillets get a quick brush of olive oil and a squeeze of fresh lime, then broil or grill until just cooked through and flaky.

The real star, though, is the salsa: black beans tossed with chopped fresh oranges, seeded tomato, jalapeño, cilantro, lime juice, and creamy avocado stirred in right at the end.

The fruit and heat play off each other in a way that makes every bite feel like a little celebration.

You can even make the salsa a day ahead (just hold off on the avocado until serving time).

Kitchen Tips

• Seed the jalapeño but leave the veins intact for moderate heat. Remove the veins too if you want it mild.
• Drain and rinse the black beans thoroughly. The canning liquid is starchy and will muddy the fresh flavors of the salsa.
• Add the avocado just before serving so it holds its shape and stays bright green.
• This salsa also works with grilled mahi-mahi, swordfish, or shrimp if you can’t find snapper.