• 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.