Sauteed grouper with spicy black beans

4 Servings

Ingredients

Quantity Ingredient
19 ounces Cooked black beans; canned
2 teaspoons Dijon mustard
1 large Garlic clove; finely chopped
2 teaspoons Red wine vinegar
3 tablespoons Olive oil
⅓ cup Finely diced red onion
¾ teaspoon Tabasco sauce; or more to taste
Salt and freshly ground black OR white pepper; to taste
1 tablespoon Vegetable oil
28 ounces Grouper; cut into 4x7oz fillets, each 3/4\" thick
Flour; for coating fish

Directions

Slivered scallions, white and green parts, or cilantro leaves Preheat the oven to 400 degrees. Pour the black beans into a strainer and drain them until most of the liquid is gone but they're still very moist.

Set them aside.

Measure the Dijon mustard and garlic into a medium-size mixing bowl and whisk in the vinegar. Gradually whisk in the olive oil to form a thick, creamy liquid. Stir in the onion, black beans and Tabasco. Season the mixture well with salt and pepper and set it aside at room temperature while you saute the grouper. (Salsa can be made up to five days ahead and refrigerated until needed.)

Over medium heat, begin heating the vegetable oil in an ovenproof skillet large enough to easily hold all the fillets. Meanwhile, season the fillets with salt and pepper and lightly coat them in flour, patting off the excess. Turn the heat to high, and when the oil is hot, slip the fillets, round side down, into the skillet. Cook until they're golden brown, 2-3 minutes.

Turn fillets over with a metal spatula and place the skillet in the oven until they're just cooked through, 8-10 minutes. To check, place the end of a metal spatula in the thickest part of one fillet where the flesh is beginning to separate into flakes, and push it open slightly. If it's done, that piece will move away from the rest of the fillet. Remove the fillets from the oven, turn the oven off and place them on a platter to keep warm.

Pour the black bean mixture into the same skillet and set it over low heat just long enough to heat the beans, 2-3 minutes. Add any accumulated juices from the platter and adjust seasonings if necessary. (If you're grilling the fish instead of sauteing, just gently heat the beans in a skillet.) Spoon the black beans onto the center of four dinner plates to form a bed.

Place a grouper fillet on top of each of the bean beds and sprinkle with the slivered scallions or cilantro leaves. Serve immediately.

Notes: COMMENTS: Try baking, broiling or grilling the grouper for this recipe, as a change from sauteing. The prep and cooking time total 35-40 minutes.

Reviewed by Ann Burger on May 6, 1998; Edited by Hanneman; converted by MC_Buster. PER SERVING: 488 cals, 16g fat.

Recipe by: GREAT FISH, QUICK by Leslie Revsin Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 06, 1998

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