Pan Fried Haddock w/Wilted Spinach and Black Beans

🧂 Ingredients

• 1 15oz Can of Black Beans
• 1 tbsp Cumin
• 1/2 cup Chicken Stock

  added as needed
• 1 5oz Bag of fresh baby spinach
• 1 tsp Olive Oil
• Salt & pepper to taste
• 2 6oz Filet of white fish

  Haddock, Cod, Tilapia, Sea Bass or other fish – one for each of you
• 1 tsp Olive oil
• 1 tbsp Butter
• 1 tbsp Emeril’s Essence or similar seasoning

Instructions

• 1 If you have the space, heat three pans on medium heat, one each for the beans,
  fish and spinach. If not, cook one at a time, in the order below.
• 2 Heat the oil in each pan over medium heat
• 3 Empty the can of beans in a sauce pan
• 4 Add cumin and about 2 tablespoons of chicken broth.
• 5 Let the liquid cook down and add broth as needed.
• 6 Let beans simmer until ready to serve the fish
• 7 Heat the oil and butter in a sauté pan over medium high heat.
• 8 Add the fish
• 9 Add Emeril's seasoning salt to the fish and cook on one side for about 3-4
  minutes.
• 10 Turn the fish over, add more seasoning salt to the other side and cook until
  done, about another 3 minutes
• 11 In a large wok or large sauté pan, heat the oil.
• 12 Add the spinach at the last minute and stir to wilt. The spinach will be done in
  about one minute.
• 13 Place the wilted spinach on the plate,
• 14 Put one serving of black beans on the spinach, and
• 15 Place the fish on top of the Black Beans
• 16 Garnish with lemon wedges and enjoy!

Nutrition Info