Spiced Fish with Rice & Beans and Tomato Salsa
PREP DETAILS
Serves 4
INGREDIENTS
Spice Roasted Fish
2 tablespoon ground Aleppo pepper
1 tablespoon salt
2 teaspoon ground coriander
2 teaspoon smoked paprika
1 teaspoon ground cumin
2 teaspoon garlic powder
4 tablespoons butter, softened
4, 6-ounce salmon fillets, skin off
2 tablespoons olive oil
1 lime
Rice & Beans
8 ounces red or black beans
4 tablespoons olive oil
1 small onion, medium dice
1 stalk celery, diced
Reserved spice mixture from above
2 tablespoons minced garlic
1 tablespoon finely chopped fresh ginger
3 sprigs thyme
1 bay leaf
2 quarts chicken broth
1 14-oz can coconut milk
2 1/4 cup long grain rice
1 zucchini, diced
½ cups corn kernels
1 cup kale, torn into large pieces
Spring Vegetable Salsa
1 pint cherry tomatoes, cut in half
½ red onion, diced
1 avocado, diced
4 radishes, thinly sliced
1 jalapeño, seeds removed and diced
1 Persian cucumber, diced
1 garlic clove, finely minced
½ cup chopped cilantro
1 lime, juiced
Salt & pepper to taste
DIRECTIONS
Spice Roasted Fish
Combine the pepper, salt, coriander, paprika, cumin and garlic powder in a small bowl and set aside.
Combine half of the spice mixture in a small bowl with the softened butter and mash together until smooth. Brush the butter mixture on both sides of the fish and set aside.
Place a large skillet over medium heat, add the olive oil and once the oil shimmers, add the fish and cook for 5 minutes. Turn fish over and continue to cook for 3 minutes while continually basting with butter. Remove from the heat and finish with a few squeezes of the lime.
Place the oil in a large Dutch oven, set over medium high heat and when the oil shimmers, add the onion and celery. Cook, stirring frequently, until the onions are translucent, 4 to 5 minutes.
Rice & Beans
Place 2 tbsp of olive oil in a large Dutch oven, set over medium high hear and when the oil shimmers, add the onion and celery. Cook stirring frequently, until the onions are translucent, 4 to 5 minutes.
Add the garlic, ginger, and spice mixture and continue cooking 1 to 2 minutes.
Add the thyme, bay leaf, beans, broth and coconut milk. Stir to combine and bring to a simmer. Decrease heat to maintain a simmer, cover and cook until beans are just tender, 1 ½ to 2 hours.
Add the rice and stir to combine. If necessary, increase the heat to bring to a simmer. Decrease the heat to maintain a simmer, cover and cook until the rice is tender, about 25 minutes.
Taste and adjust the seasoning as desired.
Spring Vegetable Salsa
Combine all ingredients in a bowl. Let sit at room temperature for 30 minutes. If not serving immediately, refrigerate for up to 2 days.
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