Its summertime, so whats better than an fresh piece of fish. Its hard to capture the true deliciousness of this dish on camera, so let me help describe it to you. That sauce you see isnt simply broth. That liquid is filled with lime juice, spices, honey, and broth. Marinating the fish with this amazing sauce creates a flavor explosion in your mouth! yes, I said it...as strange as it may sound.
Oh, But Im not done! How about adding some black beans, corn, spinach, and onions as a warm accompaniment? I have even used the leftover salad as a quesadilla filling with some avacado-sour cream.
So here's my "Survivor- esque" grabber: One piece of fish, a variety of fresh ingredients and sauce, and many amazing dinners.
The kicker? From start to finish, this can all be yours in...20 min!!
Honey-Lime Fish with Warm Black Bean and Corn Salad:
Recipe adapted from: Rachel Ray 365
4 tablespoons extra-virgin olive oil (divided use)
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin (1/3 palmful)
Salt and freshly ground black pepper
Juice of 1 lime
3 tablespoons honey (3 gobs)
1 teaspoon chili powder (1/3 palmful)
2-4 fish fillets (salmon or any light, flaky fish)
1 can corn kernels
1/2 cup chicken stock or broth
1 (15-ounce) can black beans, rinsed and drained
1 box frozen spinach, thawed and squeezed of liquid
Preheat a medium skillet over medium heat with 2 tablespoons of the olive oil (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes.
While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of olive oil.
In a shallow dish, combine the juice of 1 lime, honey, chili powder, and salt and pepper to taste. you may want to add more honey or lime depending on your taste preference. Add the fish fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned fish to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.
To the cooked onions, corn kernels and cook for 1 minute.
Add the chicken stock and continue to cook for another 2 minutes.
Add the black beans and cook until the beans are just heated through.
Remove the skillet from the heat and add the remaining marinate to the pan along with the spinach. Cook spinach till heated through and taste to adjust the seasoning.
Serve the lime-and-honey-glazed fish on top of the warm black bean and corn salad.