Cooking Instructions
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Step 1
In a mixing bowl, combine
Cannellini White Kidney Beans (1 can)
,
Assorted Color Bell Peppers (1/2 cup)
,
Scallions (1/4 cup)
,
Extra-Virgin Olive Oil (1/2 cup)
,
Garlic Paste (1/2 tsp)
,
Apple Cider Vinegar (to taste)
,
Cayenne Pepper (to taste)
, and
Kosher Salt (to taste)
.
Step 2
Cut
Cod Fillets (2 lb)
into two portions and remove the belly flap.
Step 3
Season the fish with additional
Kosher Salt (to taste)
,
Sriracha (to taste)
, and
Lime Juice (to taste)
. Dredge in
Corn Starch (to taste)
.
Step 4
Saute in
Extra-Virgin Olive Oil (as needed)
until fish is at 160 degrees F (71 degrees C), internal temperature. Remove and keep warm.
Step 5
Discard the remaining oil from the pan, then add
Butter (1/2 cup)
to brown it over medium-low heat.
Step 6
Plate half the bean salad.
Step 8
Top the fish with
Limes (to taste)
, then garnish with
Italian Flat-Leaf Parsley (to taste)
.
Step 9
Once the butter has begun to brown, pour it over the dish. Serve immediately and enjoy!
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