Sunday, July 5, 2009

cumin lime sea bass with black bean veggie medley

This is another recipe from about a week ago that I'm finally getting around to posting. I'm not sure I've ever had sea bass before. Our fish was from the farmers' marked and it was delicious. I highly recommend this dish, which was filling, healthy, and a good combination of flavors. Here's what I did:

Cumin Lime Sea Bass
Serves 2

1/2 lb. sea bass fillet 
1 Tbsp. lime juice
1 tsp. cumin
1/2 tsp. chili powder (I used chili pasilla)

Put fish in shallow pan. Drench upward facing side with lime juice, then cover with spices. Broil 5" from preheated broiler on high for about 10 minutes, or until the top begins to blacken and fish is cooked to desired doneness.

Black Bean Veggie Medley
Serves 2+

1 c. corn kernels*
1 small yellow onion, diced
1 red bell pepper, diced
1 bunch curly kale, destemmed and sliced or torn into bite-size pieces
15 oz. can black beans, well rinsed and drained
1/2 c. salsa
2 Tbsp. lime juice
1/4 c. cilantro, chopped
hot sauce (optional)
*I used 2 fresh ears of corn from the CSA box. To cook, husk then place in microwave safe dish with 2 Tbsp. water. Cover with lid and microwave 5 minutes. Wait until cooled, then slice kernels from cobb.

Cook onion in olive oil over medium heat until translucent. Add bell pepper and cook 3-4 minutes. Add kale and cook until bright green, covering pan to allow it to steam. Add black beans, corn, salsa, lime juice, hot sauce (if desired) and cilantro. Mix and cook until heated through.

I served everything on a toasted corn tortilla. Note: leftover black bean medley makes a fantastic nacho topping! Yum!

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