1 ½ pound striped bass fillets, skinless, cut into serving-size pieces
salt
black pepper, freshly ground
3 tablespoons canola oil
4 tablespoons butter
Prepare Black Bean Salsa and refrigerate.
Lightly salt and pepper fish.
Heat oil in a large skillet and add butter. Sauté fish until golden brown about 5 to 6 minutes. Turn and repeat, cooking until done. Serve with Black Bean Salsa.
Black Bean Salsa
¾ cup black beans, drained
¼ cup green onion, thinly sliced, including tops
1 tablespoon fresh cilantro, chopped
1 tablespoon jalapeno pepper, finely chopped
½ cup fresh tomato, chopped
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon black pepper, freshly ground
1 avocado, cut into ¼-inch pieces
In a medium bowl, combine beans, onion, cilantro, jalapeno, tomato, lime juice, salt and pepper.
Gently mix in avocado, being careful not to mash the avocado. Cover and refrigerate.
