- 4
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds skinless, boneless sea bass fillets, cut into 4 equal servings
- 1 cup flour, spread out on a plate
- Juice of 1 lime
- 1 tablespoon butter
- 1 cup small cubes zucchini
- 1/2 each yellow, green, and red bell pepper, cored and sliced into thin strips
- 1 cup chopped tomatoes with their juices
- 2 cups cooked black beans
- 2 ounces fresh lemon juice
- 3 drops Tabasco sauce
Preparation
Step 1
Preheat the oven to 375 degrees F.
In an ovenproof sauté pan over medium heat, heat the oil. Season the fish with salt and pepper. Dip one side of the fish fillets into the flour to give that side a light coating. Place the fish into the hot oil, floured side down. Pour the lime juice on the fish. Cook the fish for 2 minutes. Place the pan into the oven and cook for 5 minutes.
In a sauté pan over medium heat, melt the butter. Add the vegetables and simmer for 10 minutes.
Pour the beans into a blender or food processor. Add the lemon juice and the Tabasco and process to a puree. Pour the pureed beans into a saucepan and heat.
Divide the pureed beans onto 4 serving plates, covering the surface of the plate. Cut each portion of the fish in half and place the 2 halves next to each other on the plate. Allow a little of the bean sauce to show between the 2 pieces. Place the vegetables at the base of the fillets with some of the mixture running between the fillets.