Ingredients

• 1 cup vegetable broth
• 1 orange, zested
• 1 tablespoon minced garlic
• 1 small onion, sliced
• 1 packet Baja Citrus Marinade (recommended: McCormick)
• 4 (4-ounce) red snapper fillets
• 1 (15-ounce) can low-sodium black beans, drained
• 3/4 cup prepared pico de gallo
• 1/2 cup diced tri-peppers
• 2 tablespoons Caesar dressing
• 2 tablespoons freshly chopped cilantro leaves

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Instructions

1. In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat.
2. Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes.
3. Carefully remove the snapper from skillet.
4. For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper.