Lime-and-Honey Glazed Fish with Warm Black Bean and Corn Salad

The recipe is from this book.

 

4 tbs olive oil

1 medium onion, chopped

2 large garlic cloves, chopped

1 tsp red pepper flakes (or to taste)

1 tsp groun cumin

Salt and freshly ground black pepper to taste

Juice of 2 limes

3 tbs honey

1 tsp chili powder

4 6-ounce fish fillets (Talipia, Salmon, etc)

1 bell pepper, chopped

10 oz fresh or frozen corn (defrosted)

1/2 cup chicken broth

1 15-ounce can black beans, rinsed and drained

2 to 3 tbs fresh cilantro leaves

6 cups baby spinach

 

Preheat a medium skillet over medium heat with 2 tbs olive oil. Add the onions, garlic, red pepper flakes, cumin salt and pepper. Cook, stirring occasionally for 3 - 5 minutes.

 

While the onions are cooking, preheat another medium skillet over medium-high heat with the remaining olive oil. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the fish to the mixture and toss to coat. Add the seasoned fish to the hot skillet and cook until cooked through, about 3 to 5 minutes on each side.

 

To the cooked onions, add the bell peppers and corn. Cook for 1 minute. Add the chicken stock and cook for another 2 minutes. Add the black beans and cook until they are heated through. Remove the pan from the heat and add the juice from the second lime, the cilantro and spinach. Toss to wilt the spinach and then taste to adjust seasoning.

 

Dish the salad onto a plate and place the warm fish on top.

 

See the just the salad here.

 

The fish was decent, but the salad was awesome.

Done