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Recipe of Grouped Fillet of Grouper with Bean Salad
Recipe

Grouped Fillet of Grouper with Bean Salad

25 mins
20 mins
Low
8
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This is the richest choice of main course for this Lent. Delicious grouper fillet enchilado with a combination of morita chile and bell, accompanied by a fresh bean salad with corn and cherry tomatoes. A different and very tasty version.
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Ingredients

4 portions
  • 2 morita pepper, deveined
  • 3 bell chili, deveined
  • 1 clove garlic
  • 1/4 onions
  • 1 tablespoon oregano
  • 2 tablespoons apple vinegar
  • 1/2 teaspoons Great Value® salt
  • 1 allspice
  • 4 grouper fillets, 150g each
  • 1 1/2 cups black bean, cooked and drained
  • 2 pumpkins, in squares
  • 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® salt
  • 1/2 teaspoons Great Value® black pepper
  • 4 tablespoons Betabel buds, to decorate

Preparation

In a comal, roast the chiles , garlic and onion.
Soak the chilies in hot water until they soften. Blend the chiles with a little of the cooking liquid, the garlic, the onion, the oregano, the vinegar, the salt and the fat pepper.
Varnish the fish fillets with the sauce and wrap each fillet with aluminum foil. Cook in a covered skillet over medium heat, about 10 minutes or until the fish is cooked. Reservation.
For the salad, mix beans in a bowl with pumpkin, corn, tomatoes, parsley and vinaigrette. Season with salt and pepper.
Serve the fish fillet without the foil and place a little bean salad on top, decorate with beet sprouts.
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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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