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Sea Bass, Roasted Black Beans, a Special Sauce + An Idea for Leftovers

August 11, 2011 by Joan Nova in Breakfast + Brunch, Fish/Seafood, Nuevo Latino, Sauce | 9 Comments

First, I’m going to tell you what this dish is not…it is not difficult to make, it’s not time-consuming, it doesn’t require any special expertise or technique and, except for the fish, it’s not expensive.

But, it is multi-layered in bold flavors, it’s colorful on the plate — and 2/3 of it can be repurposed the next day for an equally delicious dish.

The variety of canned beans called for in this recipe delivers authentic taste. I just doctor them a bit depending on what they’re being served with. You can make them from scratch if you like, but make sure to layer in lots of flavors in the beans. Goya does!

Sea Bass, Black Beans and a Special Sauce
 
Ingredients
  • sea bass (or fish of your choice)
  • 1 can Goya Black Bean Soup (drained)
  • 1 bunch of cilantro
  • ½ Haas avocado
  • 6 grape tomatoes halved
  • 1 clove garlic
  • handful fresh spinach
  • extra virgin olive oil
  • juice of 1 lemon + 1 lime
  • dry seasonings: salt, chili flakes, smoked paprika, oregano
  • honey + hot sauce to taste
How To
  1. To make sauce blend cilantro, avocado, olive oil, dry seasonings, garlic, lemon + lime juice, honey, hot sauce to a pesto consistency.
  2. Brush a little on top of fish and sear bottom in cast iron pan.
  3. Finish in oven with black beans, tomatoes and spinach.
  4. Serve with sauce spooned over fish.

 

Leftovers. The next day there were some beans, a container of the sauce, and fresh spinach I had to get rid of before I left for a trip to Tampa. 

A fried egg over leftover rice and beans is very popular in Latin kitchens. Haven’t tried it?  I urge you to give yourself a treat. You don’t even have to wait till you have leftover beans…it’s worth planning for! There’s something about the combination of oozing egg and well-seasoned beans on the palate that will make you an immediate devotee.


And with cilantro-avocado sauce to mix in, even better!

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!

9 Comments

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  1. bellini says:

    A very creative dish as always Joan! Love the creativity even for leftovers, Jenn would be proud.

  2. norma says:

    The sauce is a great idea. Great colors and beautiful pictures. You know me and left overs, but this looks so deliciously yummy…

  3. I love your “lively and lovely” flavours Joan and all your recipe ideas. Black beans and fish are healthy and down right delish!

  4. Such a refreshing dish and I love your creative leftover ideas too Joan – that fish with that beautiful fresh flavored pesto makes me swoon :)

    chow :) Devaki @ weavethousandflavors
    Devaki @ weavethousandflavors recently posted..Got Cake? Bread, Grape & Rosemary Tea CakeMy Profile

  5. Lori Lynn says:

    Love the color of that sauce Joan!
    LL

  6. Ivy says:

    It sounds like a very good combination. I Love sea bass and now I need to get some of those black beans and try the dish as it sounds perfect for my diet.

  7. sippitysup says:

    beautiful dual purposing. Hope Tampa was fun. I am from St. Pete. GREG

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