• 2 cups cooked, drained, Lentils
  • ¾ cup finely diced green bell peppers
  • ½ cup finely diced yellow bell peppers
  • ½ cup finely diced skinless, seedless, yellow tomatoes
  • ¼ cup finely diced shallots
  • ¾ cup minced fresh cilantro
  • ½ teaspoon curry powder
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons sherry wine vinegar
  • ¼ cup olive oil
  • 6 8-ounce skinless red snapper fillets, well trimmed of fat
  • 6 generous lime wedges

Combine lentils, bell peppers, tomatoes, shallots, ¼ cup cilantro, spices, vinegar and 2 tablespoons oil. Stir to combine; set aside to marinate for 1 hours.

Rub remaining olive oil on red snapper fillets and season with salt and pepper, if desired.

Prepare grill. When grill is hot, place fish on grill for about 4 minutes per side or until done to desired degree.