and Black Beans with Mango
4 sea bass fillets, about 6 ounces each
Kosher salt and pepper, to taste
Black Beans with Mango, recipe follows
Sauce Verde, recipe follows
Preheat grill for 10 minutes. Season sea bass with salt & pepper. Grill fish until done, about 10 minutes per inch of thickness at the thickest part.
Serve with black beans and sauce verde.
1 Tbs. olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 small jalapeno chile, finely chopped
16 ounces cooked black beans
1 mango, chopped
1/8 cup sliced scallions
1/8 cup chopped cilantro
Lime, to taste
Kosher salt & pepper, to taste
Place cast iron skillet over medium heat; drizzle in oil. Saute onion, garlic and chile until just beginning to color. Stir in beans; cook until heated through. Stir in mango, cilantro, lime and season to taste with salt & pepper.
1 clove garlic
1/4 cup chopped cilantro leaves
1/4 cup chopped Italian parsley leaves
1 tsp capers
Kosher salt, to taste
Lemon juice, to taste
1/4 cup olive oil
Combine ingredients in blender; process until smooth.