Light Recipe -- Chilean White Fish With Black Beans

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

CHILEAN WHITE FISH WITH BLACK BEANS 4 servings

Fish:

1 1/3 pounds white fish fillets, such as cod, rockfish or orange roughy

1 tablespoon lime juice

1/8 teaspoon each ground cumin and paprika

1/8 teaspoon salt

Freshly ground black pepper to taste

Beans:

1 tablespoon olive oil

1 small yellow bell pepper, seeded and finely chopped

1 small red bell pepper, seeded and finely chopped

1 small zucchini, cut into 1/4-inch dice

1 medium clove garlic, peeled and minced

1 large tomato, coarsely chopped

1/2 teaspoon ground cumin

1/4 teaspoon paprika

1 (15-ounce) can black beans, drained

2 thin green onions, finely chopped

1 tablespoon lime juice

1 teaspoon hot pepper sauce (such as Tabasco), or to taste

White rice:

1 (14 1/2-ounce) can low-sodium chicken broth or vegetable broth

1/2 teaspoon ground cumin

1/4 teaspoon paprika

1/4 teaspoon salt

1 cup white rice

Lime wedges

1. To prepare the fish: Put the fish fillets in a glass dish and sprinkle with lime juice, cumin and paprika. Refrigerate 1 hour.

2. While the fish is marinating, start the beans. In a large nonstick skillet heat the oil over medium heat. Add the bell peppers and saute 5 minutes. Stir in the zucchini and garlic; continue to saute 2 minutes. Add the tomato, cumin and paprika; simmer 5 minutes.

3. Stir in the beans and cook 10 minutes. Season with green onions, lime juice and hot pepper sauce. Keep warm.

4. To prepare the rice: Bring the broth, cumin, paprika and salt to a boil, add the rice and bring back to a boil. Continue boiling until the level of the liquid just covers the rice. Turn the heat to low, cover and cook 15 minutes. Remove from the heat but do not remove the cover until ready to serve; fluff with a fork before serving.

5. To cook the fish: Place the fish on a rack in a foil-lined baking pan. (Or use a broiling pan.) Sprinkle with salt and pepper. Bake in a preheated 450-degree oven 12 minutes per inch of thickness. Test the fish for doneness.

6. Spoon a little of the beans over the center of each piece of fish. Serve with the remaining beans, the rice and lime wedges on the side.

Data per serving (12 percent calories from fat) Calories 454 Protein 39g Fat 6g Carbohydrates 61g Sodium 702mg Saturated fat 1g Monounsaturated fat 3g Polyunsaturated fat 1g Cholesterol 66mg

Adapted from" Burt Wolf's Menu Cookbook."