| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables, Dairy |
|
Eat-lf, Grilling, Seafoods |
4 |
Servings |
INGREDIENTS
| 15 |
oz |
Cooked black beans; drained and rinsed |
| 1/2 |
c |
Minced onion |
| 1 |
lg |
Garlic clove; pressed |
| 1 |
c |
Vegetable broth |
| 2 |
ts |
Chili powder |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Salt |
| 4 |
|
Red bell peppers; or 6; roasted (3/4-cup cored sliced red peppers) |
| 2 |
tb |
Fresh orange juice; or oil |
| 1 |
ts |
Salt |
| 22 |
oz |
Salmon; cut into portions |
|
|
Vegetable oil |
|
|
Paprika |
|
|
White pepper |
| 1/2 |
c |
Lowfat sour cream |
|
|
Chopped fresh cilantro |
|
|
Lime wedge |
| 1 |
c |
Cooked white rice; or more |
INSTRUCTIONS
BEANS
RED PEPPER PUREE
FISH FILLETS
BLACK BEANS: combine all in a sauce pan. Bring to a boil and simmer,
covered, 30 minutes, stirring occasionally. Let cool. Puree half. Return
puree to pan and blend. Adjust seasoning to taste. Keep warm, adding a
little broth as needed.
RED PEPPER: Puree the peppers with olive oil and salt until smooth.
GRILLING: Preheat 10 to 15 minutes, all burners on high. Meanwhile, rinse
salmon fillets in cold water and blot them dry. Rub with vegetable oil on
both sides and dust with paprika and white pepper. Coat a hinged grill
basket with oil or spray and place fillets inside.
When hot, turn one burner off and turn the other(s) to medium. Position
salmng over the burner that is off. Close lid. Cook 5 mins per side, turn
once. Fish is done when it just begins to flake when probed with a fork.
SERVE: divide the beans among 4 prewarmed plates. Top with a fillet.
Carefully spoon some red pepper puree over each fillet. Then dab with sour
cream. Garnish with cilantro and add a couple of fresh lime wedges. Serve
with a simple side dish, like steamed rice. PER FILLET SERVING: 475 cals,
8.3 g fat (15.7% cff). If pepper sauce is made with oil, then 531 calories,
15 g fat, 25.4% cff.
(Harvard Common Press, 1996). (McLightening by patH
http://wizard.ucr.edu/~phanneman)
Serve with steamed asparagus and green beans, garnished with grilled
radishes (sliced), lemon juice and pepper.
Recipe by: The Gas Grill Gourmet by A. Cort Sinnes Posted to Digest
eat-lf.v097.n216 by KitPATh <phannema@wizard.ucr.edu> on Aug 27, 1997
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