Grilled Snapper with Chimichurri and Three Bean Salad

CHIMICHURRI 

1 cup tightly packed fresh parsley 

1 cup tightly packed fresh cilantro 

2 Tbsp. fresh oregano leaves 

¼ cup avocado oil herb vinaigrette 

2 cloves garlic, peeled 

¼ tsp. Fresh Thyme fine sea salt 

½ tsp. Fresh Thyme crushed red pepper flakes 

2 Tbsp. finely chopped lemon peel 

THREE BEAN SALAD 

1 (10 oz.) pkg. frozen Fresh Thyme cut green beans 

1 (15 oz.) can Fresh Thyme organic dark red kidney beans, drained and rinsed 

1 (15 oz.) can cannellini beans, drained and rinsed 

½ cup red onion, chopped 

SNAPPER 

2 (14 to 16 oz.) frozen snapper fillets, thawed 

3 Tbsp. avocado oil herb vinaigrette 

¼ tsp. Fresh Thyme fine sea salt 

½ tsp. Fresh Thyme ground black pepper 

Lemon wedges, for serving 

1. For chimichurri, in a food processor, add parsley, cilantro, oregano, ¼ cup vinaigrette, garlic, and ¼ tsp. salt; cover and pulse until combined. Transfer to a small bowl. Stir in crushed red pepper and lemon peel; cover and set aside.
2. For three bean salad, steam green beans according to package directions; drain and place in a medium bowl. Add kidney beans, cannellini beans, onion, and 2 Tbsp. prepared chimichurri; stir. Cover and refrigerate until serving.
3. For fish, preheat charcoal or gas grill with greased grill rack for direct cooking over high heat (400°F).
4. Pat fish dry. Cut each fillet into 3 equal portions. Score skin. Brush both sides of fish portions with 3 Tbsp. vinaigrette; sprinkle with ¼ tsp. salt and pepper.
5. Grill fish, skin side up, for 6 to 8 minutes, or until opaque and flakes easily with a fork (145°F), turning halfway through. Remove and cover with foil for 1 to 2 minutes.
6. To serve, divide fillets between six plates; spoon chimichurri over each fillet. Serve with three bean salad and lemon wedges, if desired. 

Each serving contains: 350 calories, 9 g fat, 1.5 g saturated fat, 0 g trans fat, 55 mg cholesterol, 470 mg sodium, 28 g carbohydrates, 9 g fiber, 3 g sugar, 40 g protein. Daily values: 80% vitamin D, 10% calcium, 25% iron, 25% potassium.