CHILI-GRILLED HALIBUT WITH BLACK BEAN SALSA

1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon brown sugar
1/4 teaspoon ground red pepper
6 halibut steaks (6 oz. each), 3/4 to 1" thick
1 tablespoon fresh lime juice, or water
FOR THE SALSA:
1 (15 ounce) can black beans, drained and rinsed
2/3 cup salsa
1 tablespoon brown sugar

In small bowl, combine chili powder, cumin, 1 teaspoon brown sugar and ground red pepper; mix well.

Place halibut on large plate. Brush both sides of fish with lime juice; sprinkle both sides with chili powder mixture. Let stand at room temperature for 10 minutes.

Meanwhile, heat grill.

In medium bowl, combine all salsa ingredients; mix well. Set aside.

When ready to grill, carefully oil grill rack. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 10-14 minutes or until fish flakes easily with fork, turning once. Serve bean salsa with fish. If desired, garnish with chopped fresh cilantro.

VARIATION:

TO BROIL HALIBUT:
Place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

Makes 4 servings
Source: Pillsbury Easy Weeknight Meals, September 2000