Tuesday, March 16, 2010
Words cannot describe how elated I am about the beautiful weather we are having! I realize that I'm in the South now and that's to be expected, but this is my first Spring here and coming from Michigan, March is typically a yo-yo month. From year to year, you never know if it's going to be nice and sunny with Spring-like weather or really, really crappy with blustery winds and blizzard conditions. It's just one of those things that I don't miss!
But there is something about a 65 degree day with sun that really brings your spirits up and gets you in the mood for Summer, which is hopefully just around the corner. Thoughts of grilling out, sipping cocktails outside with friends, going to the beach, and laying in the sun gives me the warm and fuzzies! And this nice weather definitely tells me that it's time to put away those recipes for chili and casseroles and bring out the dishes filled with fresh veggies, fruit and meat!
With the beautiful weather we're having, light dishes come to mind, especially those of fish. Served with a fresh and rustic salad of tomatoes, avocados, cilantro and black beans, you can feel your waist shrinking and getting ready for bikini season! At least in my mind, I feel like I'm doing something good by eating this dish!
I used catfish as it was what we had on-hand; it's also a nice mild and tender fish to use and really absorbs the cumin flavor. But really, you could other types as well: salmon, mahi-mahi, tilapia, or white fish would be excellent substitutions. The marriage of flavors is a great combination and you can adjust the intensity of them however you please!
Cumin Dusted Fish with Black Bean Avocado Salad
Ingredients - Fish
1 lb. Fish Fillets (fresh or frozen)
4 Tbsp. Ground Cumin
1 Tbsp. Salt
2 Tbsp. Pepper
2 Tbsp. Olive Oil
Ingredients - Salad
2 Avocados, chopped roughly
1 large Tomato, chopped roughly
1-15oz. can Black Beans, drained and rinsed
1 small Jalapeno, seeded and diced finely
1/4 small Red Onion, diced finely
2 Tbsp. Fresh Cilantro, chopped roughly
In a small bowl, mix together the cumin, salt and pepper. Preheat oil in a large skillet over medium heat. Generously season one side of the fish with cumin mixture and place in skillet (seasoned side down). Season the other side facing up and cook until no longer opaque (about 2-3 minutes per side). Remove fish from pan and let sit on a plate covered with paper towels to let any excessive oil leave.
In a medium bowl, combine avocado, tomato, black beans, jalapeno and red onion; stir to mix together. Squeeze the juice of 1 lime over the mixture and toss to coat. Season with salt and pepper to taste. Add in cilantro and lightly stir to combine.
Spoon over fish and serve immediately.
Note: With the salad, you can add and/or omit any of the ingredients listed as well as adjust the amounts. These are the amounts we prefer for our taste, but they can easily be adapted to yours as well!
Yield: 4 Servings
Source: With a Cherry on Top