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Cumin-Scented Salmon, Cod, or Halibut with Black Bean Stew

The black bean stew in this recipe is pretty quick and easy to make, and the hearty, delicious results are well worth the small amount of extra time and effort. Created for the Seafood Nutrition Partnership by Chef Kelly Armetta of the Hyatt Regency, Boston. Chef Armetta uses local and organic ingredients whenever possible, and won the Hyatt Regency Leader of the Year Award 2015 for his contributions to the SNP's Eating Heart Healthy Nutrition Program.
Yield: Serves 4
Total Time: 25 min
Prep: 10 min
Cook: 15 min
Additional:
Ingredients
1 tablespoon cumin
1 tablespoon coriander seed, crushed
Salt and pepper, to taste
¼ cup onion, chopped
2 tablespoons garlic, chopped
1 green chili pepper (poblano, jalapeño or Anaheim), chopped
Chili flakes to taste
1 can tomatoes (14.5 ounces), chopped
1 can black beans (15.5 ounces), low sodium
1 1/2 cups water
1 tablespoon cilantro, chopped
2 green onions, chopped
1 lime, juiced
Preparation
1.  Heat 1 tablespoon extra virgin olive oil in a heavy skillet on medium heat.
2.  Mix together cumin and coriander seed, season fish with spices and salt and pepper. Save some spice mix.
3.  Add salmon to skillet and cook on each side for 3 to 4 minutes.
4.  Meanwhile, heat remaining oil (1 tablespoon) in another pan and add onions and garlic. Cook for 3 minutes.
5.  Add peppers and chili flakes. Add saved spiced mix from Step 2. Cook until aroma starts to smell.
6.  Add tomatoes and cook until they start to sear. Add black beans and water. Simmer for 10 minutes.
7.  Add cilantro, scallions and lime juice. Add salt and pepper. Cook for 2 minutes.
8.  Place black beans in individual bowls and add salmon portion on top. Serve and enjoy!
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