Source: Diabetes Canada

Ingredients

• 1/3 cup (80 mL) pearl barley  

• 6 oz/180 g skinless white fish fillet (cod or tilapia)  

• 3 Tbsp (45 mL) lime juice, divided  

• 4 tsp (20 mL) canola oil, divided  

• ½ cup (125 mL) finely chopped red onion, divided  

• ¼ cup (60 mL) diced fresh mango  

• ¼ cup (60 mL) chopped fresh cilantro  

• 1 tsp (5 mL) finely chopped jalapeno (optional or add more if you like heat)  

• 1/8 tsp (0.5 mL) each salt & pepper  

• 1 small ripe avocado, diced  

• 1 cup (250 mL) reduced sodium canned black beans, drained, rinsed  

• ½ cup (125 mL) halved cherry tomatoes  

• 1 cup (250 mL) shredded purple cabbage  

• 1 cup (250 mL) torn romaine lettuce  

Instructions:

1. Cook barley according to package directions; typically, 1 part barley (1/3 cup) to 3 parts water (1 cup). Cook for about 25-30 minutes; fluff with a fork and set aside.  
2. Marinate fish in 1 Tbsp lime juice, 1 tsp oil and ¼ cup red onion for 30 minutes at room temperature.   
3. Meanwhile, mix remaining lime juice, 2 tsp oil, red onion, mango, cilantro, jalapeno, salt and pepper. Gently fold in avocado; set aside.    
4. Heat the remaining 1 tsp oil in a non-stick skillet over medium-low heat. Add fish and marinade, cook 3 minutes per side or until fish is opaque and flakes easily with a fork.  
5. Portion beans, tomatoes, cabbage and lettuce into two bowls. Add barley and fish and top with mango, avocado mixture.  

Nutrition Facts:

Serving Size: 1/2 recipe