Caribbean fish on red beanmeat
So they are unirradiated and untreated and without Flavor and flavor come along.
Meanwhile, many brands offer interesting organic blends, eg Herbaria (see left). Not only do they taste delicious, the pretty tins look great in the kitchen as well. Just browse the organic supermarket (or at Budni, dm or on the internet) and discover new spice worlds.
Today we are going to the Caribbean for three people ...
Here comes the recipe for Caribbean fish on red beans for 2-3 people:
500 g fish fillet (eg salmon) wash, possibly the fillets into portion pieces and rub with the Caribbean spice mixture. Pour something through.
If you want to prepare a fresh spice mixture, mix 1 tsp salt with 1 pinch of pepper and 1 tsp grated coconut with 1 pinch of cayenne pepper and 1 tsp finely grated lime peel
1 pinch of nutmeg.
Preparing the fish as above.
For the beans, drain 2 cans of kidney beans and purée.
Peel and chop 1 onion and a clove of garlic in 1 teaspoon of oil sauté in a saucepan over medium heat.
If it smells good and the onions are a bit glassy, add the bean puree and a small sip of water. Turn down the heat, salt and pepper and simmer gently for about 10 minutes. Stir the stew regularly as it settles on the bottom of the pot.
While the stew is simmering, boil about 450 g of green beans (fresh and cleaned or frozen) in boiling salted water for about 7 minutes. Try on the end - the beans should still have bite and not be overcooked. Drain, fry briefly with cold water, drain and set aside.
For meat eaters: chop two slices of striped organic bacon and sauté briefly in a non-stick jam with no oil. Then add the green beans, stir and let stand briefly. Salting and peppering.
For non-meat eaters: cut a piece of smoked tofu (about 100 g) into small cubes and sauté 1 teaspoon of oil in the pan. Then add the green beans, stir and let stand briefly. Salt and pepper.
In another pan, heat a tsp of butter and fry the fish on both sides for 3 minutes on high heat.
Put the beans on the plate and the green beans on top and put the fish on top (looks much better than the typical way to put three components next to each other on the plate!).
Garnish with a slice of lime.
(Since I just had my Julienne Schnitzer new, I still had crispy zucchini spaghetti as a topping: carving a small zucchini into endless strips and frying it in light brown, which gave the whole thing even more hearty crack.)