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.
- whole lemon + zest
- whole lime + zest
- 1 clove garlic minced
- splash hot sauce
- pinch salt
- extra virgin olive oil
- rinsed black beans
- scallion chopped
- fresh tomato chopped
- cilantro minced
- For marinade and black bean dressing: Zest lemon and lime and reserve to toss in at end.
- Blend juice of whole lemon and lime with garlic, hot sauce, evoo and pinch of salt.
- Marinate fish for about 15 minutes.
- Pan sear in hot pan on one side and finish in the oven.
- For black beans: Rinse black beans.
- Add chopped grape tomato, scallion and cilantro.
- Mix with citrus marinade.
- Sauté Chinese spinach.
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.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!