Grilled Grouper Fillet with Bean Salad
This is the tastiest main dish option for this Lent. Delicious grilled grouper fillet with a combination of morita and cascabel chilies, accompanied by a fresh bean salad with corn and cherry tomatoes. A distinct and very flavorful version.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 2 morita chiles, seedless
- 3 cascabel chiles, seedless
- 1 clove garlic
- 1/4 onions
- 1 tablespoon oregano
- 2 tablespoons apple cider vinegar
- 1/2 teaspoons Great Value® plain salt
- 1 allspice berries
- 4 grouper fillets, 150g each
- 1 1/2 cups black beans, cooked and drained
- 2 pumpkins, in cubes
- 1 Great Value® corn kernels
- 1 cup cherry tomato, cut in halves
- 1 tablespoon parsley
- 3/4 cups Extra Special® soy and lemon vinaigrette
- 1 teaspoon Great Value® plain salt
- 1/2 teaspoons Great Value® black pepper
- 4 tablespoons beet sprout, for garnish
Preparation
25 mins
20 mins
Low
- In a griddle, roast the chilies, garlic, and onion.
- Soak the chilies in hot water until softened. Blend the chilies with a little of the cooking liquid, garlic, onion, oregano, vinegar, salt, and black pepper.
- Brush the fish fillets with the sauce and wrap each fillet in aluminum foil. Cook in a covered skillet over medium heat for about 10 minutes or until the fish is cooked. Set aside.
- For the salad, mix the beans with zucchini, corn, tomatoes, parsley, and vinaigrette in a bowl. Season with salt and pepper.
- Serve the fish fillet without the aluminum foil and place some bean salad on top, garnish with beet sprouts. Buy HERE
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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