Name: Chili-Rubbed Halibut with Black Beans, Peppers & Cilantro-Lime Crema
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 1 ½ small bunches cilantro; 6 cloves garlic; 6 green bell peppers; 1.02 kg halibut fillet; 3 jalapeño peppers; 3 limes; 1 ½ cups plain Greek yogurt; 3 medium red onions; chili powder; extra virgin olive oil; garlic powder; onion powder; paprika; salt

Chili-Rubbed Halibut with Black Beans, Peppers & Cilantro-Lime CremaChili-Rubbed Halibut with Black Beans, Peppers & Cilantro-Lime Crema — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

1 ½ small bunches cilantro

6 cloves garlic

6 green bell peppers

1.02 kg halibut fillet

3 jalapeño peppers

3 limes

1 ½ cups plain Greek yogurt

3 medium red onions

chili powder

extra virgin olive oil

garlic powder

onion powder

paprika

salt

Instructions

In a small bowl, mix together the spices.

Pat the fish dry with paper towels and place on a plate; drizzle with olive oil and rub both sides with the spice mixture. Set aside.

Wash and dry the fresh produce.

Peel and mince garlic. Peel and slice onions into half rings. Slice bell peppers into strips.

Preheat a large pot over medium heat.

Drain and rinse beans.

Once the pot is hot, add oil and swirl to coat the bottom.

Add garlic, onion, bell peppers, and beans to the pot. Cook, stirring occasionally, until vegetables are tender, 8-10 minutes. Cover and remove from heat; set aside.

Meanwhile, juice limes into a blender.

Quarter jalapeño peppers lengthwise; seed and remove ribs of each jalapeño with a spoon. Roughly chop and add to blender. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).

Shave the cilantro leaves off the stems; discard the stems and add leaves to the blender.

Add yogurt, salt, and garlic powder to blender. Purée until smooth, about 30 seconds.

Preheat a large skillet to medium-high heat. Add more oil and swirl to coat the bottom. Place the fish on the skillet; cook until it is opaque in the center, 3-4 minutes per side. Work in batches if necessary.

To serve, divide the vegetables and fish between plates. Drizzle with the cilantro-lime crema. Enjoy!

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