Beans Meanz Fitz Food

CILANTRO-CRUSTED ARCTIC CHAR WITH GREEN BEANS

Steps:

• Preheat the broiler and set a rack 2 inches from the heat.
• Toss the beans with the oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Place them on a rimmed baking sheet in a single layer. Broil the beans until crisp tender and charred in places, about 4 minutes.
• Stir together the cilantro stems and mayonnaise. Sprinkle each fillet with a generous pinch each of salt and pepper, and then divide the cilantro mixture among the fillets, spreading to cover. Place the fillets over the beans and continue to broil until the fish is just cooked through, 4 to 5 minutes.
• Garnish with the chopped cilantro before serving.

GREEN BEAN AND BASS POUCHES

Steps:

• Preheat the oven to 425 degrees F.
• Cut off 4 large rectangles of foil, 16 to 18 inches each. Put a piece of the foil on a baking sheet and spread the other 3 across the countertop. Scatter 1/4 of the beans, peppers, and bok choy in the center of each piece of foil. Arrange 3 slices of ginger on top of each vegetable stack. Combine the coriander, seafood seasoning, and a few grinds of black pepper in a small bowl, then sprinkle the mixture over the top of the fish. Arrange the fillets over the vegetables.
• In a small bowl combine the hoisin with the orange juice, then drizzle the sauce evenly over the fish. Sprinkle with the scallions and cilantro and fold the long sides of the foil up over the fish. Roll the foil down a few turns to secure, then roll in the short sides to close the packet. Once the packets are formed you should be able to line them up on a large baking sheet. Bake until the fish is just opaque (open 1 packet to check), about 15 minutes. Remove the baking sheet from the oven and transfer the pouches onto serving plates. Open the pouches, and serve.

BERBERE-ROASTED HAKE WITH COOL BEAN SALAD

Steps:

• In a small bowl, whisk together the vinegar, honey, 1/4 teaspoon cayenne, 1 tablespoon olive oil and salt and pepper to taste. In a large bowl, combine the corn, beans, celery, basil, parsley and oregano. Fold to combine and toss with the dressing. Season to taste with additional salt and pepper. Transfer to the refrigerator until ready to serve.
• Combine the berbere seasoning, smoked paprika, the remaining 1/4 teaspoon cayenne, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Brush the hake filets all over with the oil mixture.
• Preheat a nonstick skillet over medium heat. Add the remaining teaspoon olive oil and swirl to coat. Add the hake, skin-side down, and cook until the fish is cooked through, about 4 minutes per side. Serve immediately with lime wedges, basil leaves and the cool bean salad.