Gluten-Free Chipotle Lime Trumpet Salad with Grilled Halibut
Serving Size: Â 2-3
Ingredients:
9 oz. package Pappardelle’s Pasta Gluten-Free Chipotle Lime Trumpets
2-4 halibut filets, skin on
1 can black beans, drained and rinsed
2 cups cherry tomatoes, sliced
1 medium red onion, thinly sliced
4 oz. Cotija cheese, crumbled
2 tbsp. olive oil
1 avocado, diced
Salt and pepper to taste
Cilantro for garnish (optional)
Instructions:Â
- Preheat a clean grill to 400 degrees. Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, approximately 8 minutes. Drain. Immediately run pasta under cold water to stop the cooking process. Drizzle with olive oil and reserve.
- Meanwhile, in a large mixing bowl, add the black beans, cherry tomatoes, red onion, avocado, cilantro, olive oil, and pasta. Stir until well combined. Cover and refrigerate up to 1 hour.
- Grill the halibut flesh side down on a hot, well-oiled grill for 2-3 minutes or until grill marks are formed. Flip to skin side down and grill an additional 4-5 minutes or until fully cooked and tender.
- Serve filets over the pasta salad, garnish with Cotija cheese and fresh cilantro and enjoy!