INGREDIENTS

INSTRUCTIONS

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 <http://www.charleston.net> 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@wizard.ucr.edu> on May 06,
1998

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