Snapper with Lime-Herb Succotash

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 teaspoons olive oil extra virgin 
• 2 tablespoons basil fresh chopped
• 0.3 cup cilantro leaves fresh chopped
• 1  garlic clove chopped
• 0.5 cup green onions finely chopped ( 4 onions)
• 0.3 cup juice of lime fresh
• 24 ounce orange roughy fillets red
• 0.3 cup plum tomatoes diced seeded (1 tomato)
• 0.5 teaspoon salt 
• 2 cups succotash frozen thawed
• 2 cups succotash frozen thawed

Equipment

• bowl
• grill

Directions

1. Place fish in a shallow dish.
2. Combine green onions and next 5 ingredients; spoon half of green onion mixture over fish. Cover and chill at least 2 hours.
3. Combine remaining green onion mixture, succotash, and next 3 ingredients in a bowl. Cover and chill.
4. Prepare grill.
5. Place fish on a grill rack coated with cooking spray. Grill 5 minutes on each side or until fish flakes easily when tested with a fork.
6. Serve with succotash mixture.
7. Note: If frozen succotash is not available in your area, substitute 1 cup each of frozen baby lima beans and whole-kernel corn.