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Correo Electrónico
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Ingredientes
- 4 x catfish fillets - (7 ounce ea)
- 1/4 c. extra virgin olive oil
- 1 Tbsp. lemon juice (1 to 2)
- 2 lrg garlic cloves
- 1 Tbsp. minced chives
- 2 x Japanese eggplant cut 1/2"-thk rounds
- 1 x red pepper halved, seeded
- 7 ounce Athenos Roasted Eggplant Hummus
- 1/2 lb dry black beans
- 3 slc bacon minced
- 2 Tbsp. minced red onions
- 6 x garlic cloves chopped
- 1 1/2 tsp dry basil
- 1 1/2 tsp grnd Cumin
- 2 Tbsp. coriander seed crushed
- 1 tsp salt
- 3 c. light beer
Direcciones
- Black Beans: Rinse black beans. Place in plastic bucket, cover with water. Mix in 1 1/2 tsp. baking soda, rest overnight. Drain and rinse well.
- Place bacon into a skillet and saute/fry. Add in onions and garlic and saute/fry for 3 min. Add in basil, cumin and coriander seeds and saute/fry for 3 min. Add in black beans. Add in beer to cover beans. Simmer for 1 1/2 hrs till tender.
- Catfish: Combine extra virgin olive oil, lemon juice, garlic and chives. Pour over catfish, sliced eggplants, red pepper. Rest for 20 min. Preheat grill.
- Grill catfish 3 to 4 min on each side or possibly to desired doneness. Grill eggplants 1 to 2 min on each side. Grill red peppers.
- Place black beans on plate, top with catfish, surround with eggplant, red pepper. Spoon Athenos Roasted Eggplant Hummus over vegetables.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 4 servings | |
| Calories 535 | |
| Calories from Fat 223 | 42% |
| Total Fat 25.17g | 31% |
| Saturated Fat 5.44g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 781mg | 33% |
| Potassium 1480mg | 42% |
| Total Carbs 54.35g | 14% |
| Dietary Fiber 16.8g | 56% |
| Sugars 7.24g | 5% |
| Protein 18.11g | 29% |
