4 (4 to 6-ounce) pollock fillets
4 teaspoons olive oil, divided use
1 onion, peeled and chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 (15-ounce) black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 can (4-ounce) diced green chilies
2 tablespoons fresh lime juice
Season pollock fillets to taste with salt and pepper.
In large, heavy or non-stick skillet, heat 3 teaspoons oil over medium-high heat. Cook pollock in oil about 2 minutes per side or until fish just flakes when tested with a fork. Remove from skillet; keep warm.
In same skillet, add remaining olive oil and cook onion and garlic over medium heat until soft. Stir in cumin, cook 1 minute. Add beans, tomatoes and chiles. Cover and cook over low heat 10 minutes. Stir in lime juice and season to taste.
Serve pollock over black bean compote with mini-corn muffins and fruit salad, if desired.
Makes 4 servings.