Southwest Style Fish (Barramundi)

Vrghr is visiting family while on leave in FL. Wuff decided to take advantage of some of the local fish and produce to experiment in his brother's kitchen. The whole family pronounced this "delicious".

Brother's family is a challenge to cook for: Wife is Pescatarian (Like a vegetarian, but enjoys fish, eggs, milk products too), and daughter is on a Keto diet. So, Vrghr created something that both could enjoy, along with all the rest of us "eats anything that holds still long enough" diners.

This is a one-dish meal with hearty southwestern flavors: tomato, cumin, chilies, oregano, garlic, and more. Black beans give an earthy foundation while kernel corn adds pops of sweetness. Choose a firm white fish with enough flavor to stand up to the southwestern mix it stews in. The stew adds a lovely flavor to the fish while the fish complements the vegetable stew with tender, moist protein.

Serve this over a bowl of nutty grains like pearled barley, bulghur wheat, farro, etc. It also pairs well with brown or wild rice. The sauce also goes well over those, even without the fish, if you have extra at the end.

INGREDIENTS:
2 TBS Butter
1 TBS Olive Oil
2 TBS Tomato Paste
1 TBS Anchovy Paste
½ Lg Onion, diced
½ Poblano Pepper, diced
2 Jalapenos, cored, seeded, & minced
1 TBS Minced Garlic Paste
1 Can Rotel Tomatoes with Cilantro & Lime
1 Can Rotel Tomatoes Mild
1 can Black Beans, drained & rinsed
1 tsp Creole Seasoning
1 tsp Chili Powder
¼ tsp ground Cumin
½ tsp Mexican Oregano
1 sm can (6oz) kernel corn
½ C chopped Fresh Cilantro
6oz Tomato Sauce
4 6oz Fillets of Barramundi (or other firm white fish, like Cod, Halibut, Haddock, etc.)

DIRECTIONS:
In a large skillet or saucier, melt the butter with the olive oil until foaming

Add the tomato paste and anchovy paste, and sauté until the tomatoes are darker and caramelized
Add the diced peppers and onions, and sauté until tender and well combined with the tomato and anchovy mix. Season with the chili powder, cumin, creole seasoning, & oregano

Add the Rotel tomatoes with juice and drained/rinsed black beans. Stir together with everything else, and cook until flavors meld, about 3-4 minutes

Add the kernel corn, tomato sauce, and chopped cilantro. Simmer until the flavors combine and the sauce is reduced and thickened to desired thickness

Ensure sauce is at a light simmer. Add the fish and submerge in the sauce. Cover and simmer until the fish is just done, tender, moist, and flaky. About 6-8 minutes

Serve the fish over a bowl of grains or rice (Pearled barley, quinoa, farro, etc.). Spoon extra sauce over it all

!DEVOUR!