- Sauce
- 1 cup cooked black beans with some of their liquid (fresh or canned)
- 2 tablespoons cilantro leaves
- 1 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lime juice
- Salt and freshly ground pepper
- Fish
- 1 tablespoon extra-virgin olive oil
- 1/4 cup dry white wine
- 2 scallions, sliced crosswise
- 1 1/2 cups diced peeled jicama (1/2-inch dice)
- 1 medium tomato, cut into 1-inch dice
- 1/2 poblano chile, seeded and cut into 1/2-inch dice
- Salt and freshly ground pepper
- 4 (6 ounce) skinless grouper, striped bass or red snapper fillets
- 1/4 cup cilantro leaves
- MAKE THE SAUCE: In a food processor, combine the black beans, cilantro, olive oil and lime juice and process until pureed. Scrape the puree into a small saucepan and bring to a simmer. Season with salt and pepper and remove from the heat.
- PREPARE THE FISH: In a large skillet, combine the olive oil with the wine, scallions, jicama, tomato and poblano and season with salt and pepper. Boil for 1 minute. Season the grouper fillets with salt and pepper and arrange them in the skillet, skinned side down. Cover and simmer over moderate heat until the fish is just cooked, 5 to 6 minutes.
- Reheat the black bean sauce. Transfer the grouper to a platter. Strain the cooking liquid into the sauce, reserving the vegetables. Spoon the sauce onto plates and top with the grouper and reserved vegetables. Garnish with the cilantro and serve.