Lola's Spices Southwest Sea Bass and Roasted Corn and Black Bean Salad
Lola's Spices Southwest Sea Bass and Roasted Corn and Black Bean Salad
1 Lb Sea Bass
2 tsp. Lola’s Spices Southwest Blend
1 Tbl EV Olive Oil
1 15 oz can Black Beans
*Rinsed and drained
4 ears Fresh Sweet Corn *kernels removed
*can sub 1- 15 oz Canned or Frozen corn
1/4 cup Poblano Finely chopped
1/4 cup Red Bell pepper *chopped
1/4 cup Red onion finely chopped
1 Lime *juiced
1/2 cup fresh Cilantro
1 Tbl. Mirin
Salt *desired taste
Preheat oven to 400 F, on a sheet pan, arrange corn, peppers,1 tsp EVOO and pinch of salt and roast until corn is browned and vegetables are soft about 15 to 20 mins. * Stir at 10 mins, careful not burn. Remove from heat, in a bowl Combine Black beans, corn mixture, cilantro, onion, Mirin, Lime juice salt and stir, adjust to your taste. Allow to rest while fish cooks. *can be served warm or cold.
Reduce heat oven to 375F, on a sheet pan drizzle Sea Bass with EVOO and sprinkle on both sides with Lolas Spices Southwest Blend. Cook about 8 to 10 mins or until Sea Bass reaches a recommended temperature of 140F.
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