NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 medium poblano pepper

2 tbsp red onion

1 clove garlic

1 tbsp lime juice

2 tbsp cilantro

1 tbsp avocado oil

0.5 cup black beans

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

PREPARATION

• 1

  Place the poblano pepper under a broiler or over a gas flame, turning occasionally until the skin is charred and blistered.

• 2

  Transfer the pepper to a bowl and cover for 5 minutes, then peel away the skin, remove the seeds, and finely dice.

• 3

  In a small bowl, combine the diced poblano, finely diced red onion, minced garlic, lime juice, and chopped cilantro to create the salsa.

• 4

  Pat the cod fillets dry with a paper towel and season both sides evenly with sea salt, black pepper, and ground cumin.

• 5

  Heat the avocado oil in a large non-stick skillet over medium-high heat until the oil is shimmering.

• 6

  Carefully place the cod in the skillet and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.

• 7

  While the fish cooks, gently warm the black beans in a small saucepan over low heat until heated through.

• 8

  Plate the cod over the warm black beans and spoon the smoky poblano salsa generously over the top before serving.