Servings: 2 people
For the Black Beans
- 1 15oz Can of Black Beans
- 1 tbsp Cumin
- 1/2 cup Chicken Stock added as needed
For the Spinach
- 1 5oz Bag of fresh baby spinach
- 1 tsp Olive Oil
- Salt & pepper to taste
For the Fish
- 2 6oz Filet of white fish Haddock, Cod, Tilapia, Sea Bass or other fish - one for each of you
- 1 tsp Olive oil
- 1 tbsp Butter
- 1 tbsp Emeril’s Essence or similar seasoning
If you have the space, heat three pans on medium heat, one each for the beans, fish and spinach. If not, cook one at a time, in the order below.
Heat the oil in each pan over medium heat
For The Beans
Empty the can of beans in a sauce pan
Add cumin and about 2 tablespoons of chicken broth.
Let the liquid cook down and add broth as needed.
Let beans simmer until ready to serve the fish
For the fish
Heat the oil and butter in a sauté pan over medium high heat.
Add the fish
Add Emeril's seasoning salt to the fish and cook on one side for about 3-4 minutes.
Turn the fish over, add more seasoning salt to the other side and cook until done, about another 3 minutes
For the Spinach
In a large wok or large sauté pan, heat the oil.
Add the spinach at the last minute and stir to wilt. The spinach will be done in about one minute.
To Assemble the Dish
Place the wilted spinach on the plate,
Put one serving of black beans on the spinach, and
Place the fish on top of the Black Beans
Garnish with lemon wedges and enjoy!
Serving: 6oz | Calories: 244kcal | Carbohydrates: 8g | Protein: 19g | Fat: 16.4g | Saturated Fat: 1.8g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 8.6g | Cholesterol: 14.1mg | Sodium: 106.2mg | Potassium: 33.2mg | Fiber: 0.6g | Sugar: 0.9g | Vitamin A: 18867IU | Vitamin C: 17.6mg | Calcium: 245mg | Iron: 6.4mg