Pan Seared Red Snapper, Sonoran Style. Black Bean Sauté and Cumin Rice Pilaf

Serves 4

For the Snapper:
4 Red Snapper Filet, skin on
1 Tbsp Olive Oil
1 Tbsp Kosher Salt
1 tsp White Pepper
1 tsp Cumin
As needed White wine and fresh lime juice
Heat oil over medium high heat. Sauté snapper skin side up for aprrox 3 minutes. Very carefully flip fish over to skin side and sauté skin side for 4 minutes. Deglaze your pan with white wine and a touch of fresh lime juice.

For the Black Beans:
2-12oz cans Black Beans, drained and rinsed
2 Tbsp Olive Oil
1 tsp kosher salt
1 tsp white pepper
2 tsp ground cumin
As needed white wine and fresh lime juice
Heat oil over high heat. When hot, quickly sautébeans for about 1 minute, or until hot. Add salt, pepper, and cumin. Deglaze pan with white wine and add fresh lime juice.

For the Pilaf:
This is kind of your choice. You can with make instant rice pilaf (Unlce Ben's works great), or you can make your own.
2c white rice
1/2c onion, finely chopped
1/4c carrot, finely chopped
1/4c celery, finely chopped
3c Chicken stock
3 Tbsp Cumin
1 Tbsp Kosher salt
1 tsp white pepper
In a heavy pot (cast-iron or oven safe), sautéonions, carrots, and celery until tender. Add rice and sauté for 3 minutes. Add seasonings and chicken stock. Bring to boil. In a 400 degree oven, cover pot tightly, and bake until all liquid is absorbed, and rice is tender and fluffy.

To serve:
On a large platter, place black beans down. Next, mound rice pilaf on top of the beans. Lastly, shingle snapper filets along the center of the platter. Serve with lime wedges and some fresh cilantro to give this plate an extra boost!



(Chef Billy Luten from Fusion Bar and Grill)