Wednesday, July 13, 2016

Chipotle Rockfish with Mojo Black Beans

Chipotle Rockfish with Mojo Black Beans
We had some scraps leftover at the restaurant this weekend: trimmings from two huge Rockfish that I butchered and the tail end of a huge can of black beans. I brought them home for dinner Tuesday night.

I have taken to throwing fish scraps on a sheet tray and roasting them in the oven until done. They're not picturesque, but it seems better than throwing the scraps into a stock pot. These I tossed in a bit of oil, salt, and chipotle adobo before roasting.

For a couple of days, Ann has been talking about mojo. That got me thinking about the black beans. Because it is so warm now, I decided to try a black bean salad with a mojo dressing. It worked really well though I never had any reason to believe that it wouldn't be fantastic.

To the black beans (about a half a gallon) I added a quarter of a yellow onion in small dice, a diced poblano, three small tomatoes in dice, the supremes* from two oranges, and about a half a cup of thinly chiffonaded culantro. The dressing was pretty simple: juice of a lime, the juice from squeezing the remains of the two oranges, a splash of EVOO, cumin, salt, oregano, and a healthy splash of chipotle adobo for heat.

Really simple. Really fresh. Really good. The beans are a keeper.

*supreme is the fancy chef word for seedless and rindless orange sections.

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