Ingredients

• ½ small red onion
• 2 tablespoons fresh tarragon
• 4 plum tomatoes
• 5 tablespoons extra-virgin olive oil, divided
• 4 (6 oz) firm fish fillets (such as snapper, cod or mahi-mahi; 1 ½ lb)
• 2 tablespoons blackening seasoning
• 1 can black beans (15–16 oz)
• ½ teaspoon kosher salt
• ½ teaspoon pepper

Steps

1. Chop onion, tarragon, and tomatoes coarsely; place all in small bowl. Add 2 tablespoons oil and stir to combine.
2. Preheat large sauté pan on medium-high 3–4 minutes. Coat fish with seasoning (wash hands). Place 1 tablespoon oil in pan, then add fish; cook 3–4 minutes on each side until centers of fillets flake easily and are 145°F.
3. Drain and rinse beans. Combine beans, salt, pepper; and remaining 2 tablespoons oil in microwave-safe dish; microwave on HIGH 1–2 minutes, stirring halfway through cook time, until hot. Divide mixture among serving plates; top with fish and tarragon salsa. Serve.

Ingredients

• 3 limes, for juice
• 2 romaine hearts
• ½ cup feta cheese
• 1 teaspoon caraway seeds
• ½ cup light mayonnaise
• ⅓ cup honey

Steps

1. Juice limes (3 tablespoons); place juice in small bowl. Chop romaine coarsely; chop feta finely.
2. Divide romaine among serving plates. Sprinkle with feta and caraway seeds.
3. Add mayonnaise and honey to lime juice; whisk until blended, drizzle over salad, and serve.