Mexican Salsa and Fish

Mexican Salsa and Cod fillet

I’m still madly in love with beans. Hence the title of the blawg. I simply adore the taste and texture.  So, whenever I find a bean based recipe, I’m in. Courtesy to my boyfriend this time, because he suggested we should eat this recipe from Belgium’s most famous TV chef Jeroen Meus.

I didn’t adapt much to it, because it sounded dang perfect. I only left out the bell pepper. But feel free to add it back into the recipe. And needless to say I replaced the white rice with cauliflower rice. Because I still try to avoid carbs for dinner as much as possible on lazy ass evenings. Which last Sunday definitely was, super lazy (we watched ’12 years a slave’ after dinner, what a movie!). It seems to work for me, carb free after say 4 o’clock means a skinny Kirstie in the morning.

Mmkay. And I may or may not have added some extra beans.

Anyhow, paired with fish this dish is delightful. I could easily have had two servings. It’s that good. And off course, it’s healthy.

You’ll need (Serves two, about 550 kcal pp)

  • 250g Cod fillet
  • Olive oil
  • Soy sauce
  • A garlic clove
  • 15 g ginger
  • 1 lime
  • 2 tomatoes
  • 1/2 avocado
  • 1/2 chili pepper
  • A small can of corn (preferably organic)
  • A small can of red (kidney) beans
  • 1 onion
  • Cilantro
  • Salt and pink Himalayan sea salt

Directions

Take an oven tray. Peel the garlic and squeeze. Peel the ginger and cut it into small pieces. Add a royal amount of olive oil to it with some soy sauce. Grate some lime zeste on top and add have the lime juice.

Now put the fish in the oven tray and generously spoon the marinade on top. Set aside and leave to marinade

Cut a cross on top of both tomatoes and add them in a big bowl with some boiling water for a few minutes. Rinse with cold water. Now peel the skin from the tomatoes (which will go easily after the boiling water trick). Cut them into cubes and add back to the bowl. I also added some cherry tomatoes cut in half (WITH skin)

Peel the avocado and cut half of the fruit into cubes. Add them in the bowl with the tomatoes. (Leave the other half of the avocado in the fridge for tomorrows lunch ;))

Peel the onion and chop finely so it can join the avo and tomatoes.

Cut the chili pepper longitudinal in half. Remove the spicy seeds and chop finely. Add to the bowl.

Add some cilantro, salt and pepper.

Rinse the kidney beans and corn with some cold water and mingle with the rest of the salsa mixture in your bowl.

Now add some olive oil and the other juiced half of your lime. Put the salsa in the fridge while you bake the fish.

Put a grill pan on a high heat. Add the marinated Cod fillets and bake for a few minutes on each side.

Serve with some rice or cauliflower rice, or maybe with a tortilla wrap and:

Bon appetit!

xo, Kirsten

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