Grouper with Black Bean Puree

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Grouper with Black Bean Puree
Servings
Ingredients
  • 4 6 oz Fish Fillets firm fish like grouper or swordfish
  • Sesame oil
  • 4 tbsp melted butter
  • 3 oz pepperoni sliced; you can omit this and it is still tasty
  • 1/2 cup Spanish onion
  • 1/2 cup diced celery
  • 1/4 tsp red pepper flakes
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 tsp ground black pepper
  • 2 tbsp Dry Sherry
  • 1 16 oz can Black Beans rinsed
  • 2 cups chicken stock
  • 1 seeded tomato chopped
  • 3 scallions julienned
  • lime wedges
Servings
Ingredients
  • 4 6 oz Fish Fillets firm fish like grouper or swordfish
  • Sesame oil
  • 4 tbsp melted butter
  • 3 oz pepperoni sliced; you can omit this and it is still tasty
  • 1/2 cup Spanish onion
  • 1/2 cup diced celery
  • 1/4 tsp red pepper flakes
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 tsp ground black pepper
  • 2 tbsp Dry Sherry
  • 1 16 oz can Black Beans rinsed
  • 2 cups chicken stock
  • 1 seeded tomato chopped
  • 3 scallions julienned
  • lime wedges
Instructions
  1. In saucepan melt butter, add pepperoni, onions, celery and saute for 4 or 5 minutes. Add red pepper flakes, cumin, chili, black pepper, sherry and cook one minute. Add black beans, chicken stock and cook 25 minutes. Cool and puree.
  2. Brush fish with sesame oil and broil. Squeeze lime over fish.
  3. Nap plate with sauce and lay fish on top. Add couple more tbsp of sauce and garnish with tomatoes and scallions. Top with dollop of sour cream. Serve with lime wedges.
Recipe Notes

Recipe from Peggy Costello

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