INGREDIENTS
2 TBSP. Canola Oil
1 lb. bass fillets, skinless
1 can (12 oz.) Seasoned Black Beans, drained
4 cups fresh spinach, washed and drained
3 TBSP. unsalted butter
Sour Cream, for garnish
Blackening Spice:
5 TBSP. kosher salt
5 TBSP. paprika
1 TBSP. thyme
1 TBSP. black pepper
2 TBSP.garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
DIRECTIONS
Combine all of the blackening spice in a small bowl.
Heat oil in a large heavy saute pan over high heat until almost smoking hot.
Coat the bass fillets well on both sides with the blackening spice and place gently in the hot pan.
Sear on the first side 2 minutes and turn fish over.
Add the black beans to 1 corner of the pan and place the spinach and butter right on top of everything; cook for 2 minutes more.
To serve, take the spinach off the top and place it on the bottom of a plate.
Arrange the bass and beans around it.
Garnish with sour cream.
Serves 2.
