It feels like Mexico in my apartment..and I’m not referring to the fish taco bowl I just devoured. Thanks to my cheap management company, it’s over 80 degrees in Manhattan and the air conditioning isn’t turned on in my building. I hope all you suburbians are reveling in the power you possess to turn your AC on and off. Meanwhile, I keep praying that something other than bugs and unsavory smells will waft through the screenless windows of my hotbox of an apartment; breeze please!
Add this to the growing list of reasons why it’s impossible to diet in the summer, because the last thing I wanted to do last night was be anywhere near a hot stove. Burrito from Dos Toros in air conditioning, sans cooking and cleaning vs. a healthy, reduced-carb taco bowl after an hour or so in the kitchen…tough call. That being said, the meal has been cooked and eaten and I’m (mostly) glad I committed.
This salad doesn’t require much in the way of ingredients, which is convenient, although I wished it had a bit more pizazz or an accompanying sauce. I ended up using my avocado yogurt sauce from the quesadillas featured last week as a side, which worked well.
The fish part of the dish didn’t have as much of a kick as I would have liked, and I’d recommend adding more spice to the rub. Otherwise, it’s a great alternative to that burrito and it makes for a hearty portion and flavorful leftovers for days.
– 2 teaspoons chili powder
– 2 teaspoons cumin
– Dash of cayenne pepper
– Pinch of garlic powder
– 3-4 cod fillets (or other white fish such as tilapia)
– Salt and freshly ground black pepper
– Olive oil
– 1 red onion, chopped
– 1 red bell pepper, chopped
– 1 cup frozen corn, thawed, or fresh corn cut off the cob
– 1 15 ounce can black beans, rinsed and drained
– 2 cups cooked brown rice
– Avocado, cilantro, and lime juice for garnish (optional)
1. In a small bowl combine chili powder, cumin, cayenne pepper, and garlic powder.
2. Sprinkle evenly over both sides of the fish and salt and pepper to taste.
3. Heat a drizzle of olive oil in a large nonstick skillet over medium high heat.
4. Add the fish and cook, undisturbed, for several minutes per side. Check the middle of the fish for doneness. It should flake easily and be opaque throughout.
5. Remove the fish from the pan and set aside.
6. Add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about seven minutes. Add the black beans and heat through.
7. Layer rice, bean mixture, and fish in a bowl and top with avocado, cilantro, and lime juice if desired.
Source: The Live-In Kitchen