Berbere Roasted Hake With Cool Bean Salad Food

GRILLED FISH WITH COOL BEAN SALADS

Steps:

• GRILLING FISH TECHNIQUE: (For 1 inch thick steaks or filets. Cook for proportionally less time for thinner pieces.)
• Heat grill until very hot. Brush grill well and wipe lightly with oil soaked paper towel. Lightly rub fish with oil and season with salt and pepper on both sides. Place fish on grill at angle and cook 2 minutes. Rotate fish 90 degrees and continue to cook on same side 2 more minutes. Flip fish over and cook 3 to 4 minutes on second side until done, rotating 90 degrees halfway through. Test for doneness by inserting thin knife into thickest part of fish; knife should meet with just slight resistance and be barely translucent for medium rare. Remove from grill and serve.
• Turning the fish 90 degrees not only creates attractive crosshatch lines but helps it cook more evenly over the sometimes uneven heat of the grill. Important that grill be very hot so fish doesn't stick.

BERBERE

Steps:

• Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.

COOL BEANS SALAD

Steps:

• In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.