Check out this tasty Mexican fish and black beans recipe from The CSIRO Low-Carb Diabetes Diet & Lifestyle Solution. Serves 4 11 grams carbs per serve 200 g drained, rinsed tinned black beans (see note) 160 g avocado, sliced 1 red capsicum, seeded and finely chopped 1/2 cup flat-leaf parsley leaves Finely grated zest and juice of 2 limes, plus lime wedges to serve 200 g skinless, boneless flathead fillets 3 teaspoon olive oil 300 g baby spinach leaves 80 g Danish feta, crumbled Combine the black beans, avocado, capsicum, parsley, lime zest and juice in a bowl and season with freshly ground black pepper. Set aside at room temperature. Coat the fish evenly in the seasoning. Heat the oil in a large non-stick frying pan over high heat. Add the fish and cook, turning occasionally, for 6-8 minutes or until just cooked and golden. Transfer to a board and thickly flake. Add the spinach and 1 tablespoon water to the pan and cook, tossing, for 1 minute or until just wilted. Divide the spinach among plates. Top wih the black bean mixture, then the fish. Sprinkly with the feta and serve with the lime wedges. Note: You will require 1 x 400 g tin of black beans for this recipe. Store any leftover beans in an airtight container in the fridge for up to 3 days. Extract from The CSIRO Low-Carb Diabetes Diet & Lifestyle Solution by Professor Grant Brinkworth and Dr Pennie Taylor. Macmillan Australia, RRP $36.99. Photography by Rob Palmer
