How To make Cuban Cod and Black Bean Salad
3/4 lb Firm white fish fillets
- cod, rockfish, snapper, - orange roughy, lingcod, - pike. Vegetable cooking spray 1 Clove garlic; minced
1 tb + 4 ts lime juice; divided
1/4 c Vegetable oil
1/2 ts Ground cumin
1/4 ts Red pepper flakes -OR-
- cayenne pepper 1/4 ts Salt
1 cn Black beans (15 oz can)
- drained and rinsed 1 Large orange
4 c Torn romaine lettuce
Place fish in even layer (tucking under thin ends) on broiler pan coated with vegetable cooking spray. Combine garlic and 2 teaspoons lime juice; spread on fish. Broil about 4 inches from heat about 5 minutes or until fish just flakes when tested with a fork. Transfer to a dish and let cool 10 minutes. Combine oil, remaining 1 tablespoon and 2 teaspoons lime juice, cumin, pepper flakes and salt in a small jar. Shake well and pour 1 tablespoon over fish. Meanwhile, peel orange, cut into 1/2-inch slices and separate into segments. Combine with black beams and remaining dressing. Drain fish, break into large chunks and remove any bones. Add to orange mixture and toss gently. Cover and refrigerate 2 hours or up to 24 hours. Serve over romaine.
Makes 3 servings. (Recipe can be doubled.)
How To make Cuban Cod and Black Bean Salad's Videos
The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos
EPISODE 543 - How to Make a Spanish Garbanzo Bean Stew | Potaje de Garbanzos de Baza Recipe
FULL RECIPE HERE:
YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MICROPHONE I USE:
CAMERA I USE:
MY SWISS DIAMOND PANS:
MY SWISS DIAMOND KNIVES:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
Classic Spanish Cod Fritters | EASY & DELICIOUS Tapas Recipe
EPISODE 858 - How to Make Spanish Cod Fritters with Aioli | Tortillitas de Bacalao Andaluzas Recipe
FULL RECIPE HERE:
SPANISH PAPRIKA I USED:
***click on pantry and you will see the paprikas, 25% OFF will be automatically deducted as you check out***
SAFFRON I USED:
GET YOUR SPAIN ON A FORK APRON & T-SHIRT HERE:
YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING:
SUPPORT ME ON PATREON:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MY NONSTICK FRY PAN:
POTS & PANS I USE:
MY CHEF´S KNIFE:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
MY HOMEMADE VEGETABLE BROTH
SPANISH FISH BROTH:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
Once you try this recipe, you will be making it everyday! Delicious Fish Stew!
Hello guys, this fish stew is what you should be making next. Soooo yummy and packed with so much flavor, you will loveeee it!
Ingredients:
- 1 Tilapia fish
- 2 medium tomatoes
-1 tbsp tomato paste
- 1 medium onions
- 4 green chillies(optional)
- 2 garlic cloves
- ginger
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2tsp cumin powder
- 1/4tsp turmeric powder
- 1tsp salt
- 1 cup coconut milk
- 1 cup water
Sun Dried Tomato Pasta and Black Bean Bites
Looking for deliciously healthy and meat-free meal? Try this quick Sun Dried Tomato Pasta and Black Bean and Quinoa Vegan Bites recipe!
INGREDIENTS:
Quinoa/black bean balls:
½ Cup Quinoa
1 Can Black Beans
¼ Cup Sesame Seeds
2 tbsp tomato paste
½ Tbsp Siracha
2 Tbsp Nutritional Yeast
1 Tsp garlic powder
Fresh herbs to taste : (oregano, sage, rosemary basil)
Salt and Pepper to taste
Sun Dried Tomato Sauce:
½ cup cherry tomatoes
½ cup sun dried tomatoes
1tbsp apple cider vinegar
1 clove of garlic
2 tbsp toasted pine nuts
2 tbsp nutritional yeast
Handful of fresh basil
½ tsp cumin
1 tsp oregano
Pasta:
2 package (210g) Nupasta (made of konjac root)
(option to use wheat pasta)
DIRECTIONS:
-Add ingredients for quinoa/black bean balls to a food processor.
-Mix together, then form into balls and bake at 200 degrees Celsius for 35-40 min
-Add ingredients for sauce to blender and blend until creamy.
-Garnish with cherry tomatoes, basil and hemp seeds
NUTRITIONAL VALUE:
Protein: 52 grams
Fat: 22.5 grams
Carbs: 120 grams
Cals: 925 grams
Fiber: 36 grams
► Subscribe to our channel here:
► Follow Us Online Here:
Website:
Instagram:
Facebook:
LinkedIn:
Podcast:
How To Make Yuca Con Mojo - It's ChaCha's Basics
Learn how to peel fresh yuca and make a mojo marinade to accompany the boiled yuca with our new segment, It's ChaCha's Basics.
INGREDIENTS
1-2 lbs. peeled and cut
1/2 large red onion sliced
1/3 c. white vinegar
1/4 c. lime juice
1/4 c. orange juice
1 tbsp. minced garlic
1/4 c. olive oil
1 tsp. cumin
1/2 tsp. oregano
Kosher salt
Ground black pepper
Parsley, for garnish
DIRECTIONS
•Boil yuca in a large pot of generously salted boiling water until fork tender.
•While the yuca is boiling, slice onion.
•Combine onion slices, vinegar, lime, orange and garlic in a bowl.
•Marinate for 20 to 25 minutes; drain onions, reserving some of the liquid marinade.
•Remove yuca from heat; let sit in warm water until ready to serve. This prevents the yuca from drying out.
•Heat oil in a pan over medium heat and add cumin, oregano and onions.
•Pour 1-2 tbsp of the liquid marinade (to your liking) to the pan.
•Cook until onions are soft.
•When ready to serve, drain yuca from water.
•Pour hot onions over yuca. Add salt and pepper to taste.
•Serve warm with parsley for garnish.