Barbecue Marlin With Spicy Yellow Rice With Red Beans, And Avocado Puree
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
43
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Ancho Chile (powder)2 tsps
Sugar1 tsp
Fennel (ground)2 tsps
Ground Cumin1 tsp
Kosher Salt1 tsp
Pepper (ground)2 tbsps
Olive Oil1 large
Red Onion (finely chopped)3 cloves
Garlic (finely chopped)1 tsp
Cayenne2 cups
Long Grain Rice4 cups
Water1 pinch
Saffron (toasted and crumbled)1
Salt1.5 cup
Red Bean (cooked)3 tbsps
Lime Juice (fresh)1 tbsp
Honey3 tbsps
Cilantro (chopped)Directions:
1
Combine the ancho chile powder, sugar, ground fennel, cumin, 1 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl
2
Sprinkle 1 side of the marlin with about 1 teaspoon of the spice mixture
3
Heat oil in a large saute pan and sear the fish, spice-side down, until golden brown
4
Turn the fish over and cook for 3 to 4 minutes
5
Brush with the barbecue sauce, turn over, and cook for 30 seconds
6
Turn over and brush with more of the sauce
7
Keep warm
8
In the center of each of 4 dinner plates, place 2 heaping tablespoons of Spicy Yellow Rice with Red Beans
9
Place a marlin fillet on top of the rice at an angle
10
On one side of the marlin fillet, at the base of the mound of rice, place a dollop of Avocado Puree
11
Heat oil in a medium saucepan over medium-high heat
12
Add the onions and cook until soft
13
Add the garlic and cook 1 minute
14
Add the ancho, cumin, and cayenne and cook for 2 minutes
15
Add the rice and stir to coat each grain with the mixture
16
Add the water and saffron, and salt, to taste
17
Bring to a boil
18
Cover the pot, lower the heat, and cook for 12 to 15 minutes, until the water is absorbed and the rice is tender
19
Fold in the beans and green onions and re-season
20
Place avocado and lime juice in a food processor and process until smooth
21
Add the honey and pulse 3 times
22
Add the cilantro and pulse until just combined but there are still some flecks
23
Season with salt and pepper, to taste