Serves 4
| 4 tablespoons olive oil
4 snapper fillets, about 6 ounces each paprika 1 onion, chopped 2 cloves garlic, minced 1 cup pitted green Spanish olives, halved |
2 tomatoes, coarsely chopped
1/4 cup fish stock or clam juice 2 cups cooked black beans 1/4 cup fresh lemon juice 2 tablespoons chopped parsley |
In a large skillet, heat oil. Sprinkle one side of snapper filet with paprika and add fish to pan, paprika side down. Cook about 2-3 minutes per side. Remove from pan and keep warm in oven. To same pan, add onion and garlice and cook until translucent. Add olives and tomatoes and cook another 2 minutes. Add stock and deglaze pan. Stire in beans, lemon juice and chopped parsley. Cook about 2 minutes until hot.
To serve, arrange sauce on plates and place fish on top.