Floribbean is synonymous with ‘new world cuisine’. It’s fusion fare…melding fresh and local ingredients with flavors of the melting pot that has become South Florida. This includes many Latin and South American countries, Caribbean Islands and a bit of Asia thrown in the mix.
For this dish, I purchased a locally-caught yellowtail snapper. The citrus marinade, black bean salsa and Chinese spinach tie it all together for a Floribbean experience.
I used the simple marinade for the fish as well as a dressing for the black bean salsa.
I’d never seen Chinese spinach in the market before, but thought I’d give it a shot. I cooked them whole in chicken broth till the stems were tender. I liked it…although it was a little stronger (bitter?) than regular spinach and a wee bit slimy.