Categories: Salad- Salad Dressings- Slaw

Ingredients

• 1 large avocado, peeled and pitted
• 1 cup plain yogurt
• 2 medium cloves garlic, chopped
• 2 Tbsp. lime juice
• 1 Tbsp. honey
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 (6 to 8 oz.) halibut filets
• 1 medium lime
• 1 tsp. ground cumin
• 8 cups chopped romaine lettuce
• 1 15 oz. can black beans, rinsed and drained
• 1 cup shredded
• Colby-Jack cheese
• 1 cup diced tomatoes
• 1 1/2 cups tortilla strips
• Reynolds Wrap Aluminum foil

Directions

1. Make the dressing, combine the avocado, yogurt, garlic, lime juice, honey, salt and pepper in a blender. Blend until creamy, then refrigerate.
2. Preheat the grill for 10 minutes on medium heat. Tear two sheets of Reynolds wrap. Place 2 filets on each. Sprinkle with lime juice, cumin and a pinch of salt and pepper. Fold and crimp edges to form sealed foil packets.
3. Place the foil packets on the grill, close the lid and grill for 8 to 10 minutes or until the fish flakes easily. Remove the foil packets from the grill and unwrap.
4. Layer the lettuce, beans, cheese, tomatoes, and tortilla strips on serving plates. Arrange the grilled fish on top of the salads, drizzle with the avocado dressing and serve.

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