Tag Archives: blackbeans

Caribbean Salmon With Pigeon Pea Succotash And Mango Bacon Cream Sauce

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This is the reason I carry a piece of paper in my pocket at work! I came up with this plantain chip crusted salmon after learning salmon was going on sale. I knew I wanted to use mangos with it, in a sauce or salsa, but figured out I wanted to try a mango bacon cream sauce after watching an episode of “Chopped” that very night. The pigeon pea succotash was inspired by a co-worker who first introduced me pigeon peas and rice. This is a really great, easy dish, and looks great too! 

For the salmon:

  • 4  6oz. salmon fillets, skinned
  • 6 oz. plantain chips, crushed (Sold in bags like potato chips)
  • 2 eggs, beaten
For the succotash:
  • 1 tbsp canola oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 15oz. can pigeon peas, drained
  • 1 15oz. can black beans, drained
  • 1 11oz. can crispy corn, drained
  • 1 jarred roasted red pepper, chopped
  • 1 tbsp lemon juice
For the cream sauce:
  • 1 mango, peeled and chopped
  • 4 slices cooked bacon
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 cup cream

Preheat oven to 400 degrees.

Start with the salmon. Place crushed plantains in a bowl and beaten eggs in another. Dip salmon in eggs first, then crushed plantains, coating well on all sides. Place coated salmon on a greased baking sheet, and bake for 20 minutes. While salmon bakes, prepare succotash and cream sauce.

For the succotash, heat oil in a medium sauce pan, over medium heat and cook onion until soft. Add garlic and cook and stir for one minute more. Add remaining ingredients for succotash, cover, and cook over low heat, stirring occasionally, until serving.

To prepare the cream sauce, place mango and bacon in a food processor and pulse until well blended and smooth. In a sauce pan, melt butter over medium-low heat. Stir in flour, and cook, stirring continuously for 2 minutes. Slowly stir in cream, and cook and stir until thickened. Remove from heat and stir in mango and bacon mixture.

To serve, place a piece of salmon over 1/2 cup of succotash and pour a tablespoonful at a time of cream sauce around the salmon, about 4 tbsp total, (more or less to taste). Enjoy!

Cajun Mahi Over Fried Grits With Black Bean Sauce

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Health food! Well, it has fish in it at any rate! A tasty dish that has Southern fusion written all over it! Crispy, cheesy grits, and creamy, zesty black beans, surround spicy Mahi, what more can you ask for?

For Grits:

  • 3 cups water
  • 1 cup quick cooking grits
  • 1/2 cup roasted red peppers, chopped
  • 4 oz cubed Velveeta cheese
  • salt
  • pepper
  • vegetable oil for frying
  • flour for dredging

For Black Bean Sauce:

  • 1 15 oz can black beans
  • half medium onion, roughly chopped
  • 2 cloves garlic
  • 1 tbsp cilantro
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1/2 tsp salt
  • 2 tsp oregano
  • 1/4 cup roasted red peppers
  • 1 jalapeno, seeded
  • 1 tbsp olive oil

For Mahi:

  • 4 tbsp melted butter
  • 4  6 oz Mahi fillets
  • 4 tsp Cajun seasoning

*Plan ahead! Grits need to chill for at least 3 hours before cooking!

Grease an 8×5 loaf pan. Bring water to a boil in medium sauce pan, and stir in grits. Cover, reduce heat to medium-low, and cook for 5 minutes, stirring occasionally. Remove grits from heat on stir in cheese, chopped peppers, salt, and pepper. Pour into greased loaf pan, and refrigerate 3 hours, or overnight.

Preheat oven to 400 degrees.

Combine black beans, onion, garlic, red peppers, and jalapeno in a food processor or blender, and pulse until smooth. Add cilantro, cumin, cayenne, salt, oregano, and olive oil, and pulse until well blended. Pour sauce into sauce pan, and heat through.

Line a baking sheet with foil. Dip Mahi fillets in melted butter, place on baking sheet, and sprinkle each fillet with a teaspoon of Cajun seasoning. Bake for 15 minutes, or until fish flakes easily with a fork.

Heat 1/2 inch vegetable oil in a skillet over medium-high heat. Remove grits from refrigerator, and remove from loaf pan by turning upside on a plate. Cut “grit loaf” into 8 pieces. Dredge grit cakes in flour, and fry 2 at a time until grits are golden brown.

To serve, place 2 grit cakes on a plate, top with one fillet, and heaping spoonfuls of black bean sauce. Enjoy!

**Leftover Black Bean Sauce makes a great dip for tortilla chips!**