To Serve Four 4 cod fillets - 5 oz. each, or substitute any favorite whitefish
½ cup masa harina (corn flour) or use all purpose flour
2 tbsp. vegetable oil
1 cup onions-thinly sliced
2 tsp. garlic-minced
1 tsp. ground cumin
1 tsp. ground coriander
2 tbsp. tomato paste
1 cup red kidney beans
1 cup canned corn kernels-drained, reserve juice
½ cup roasted red peppers-diced ½”
2 tbsp. fresh cilantro leaves
chipotle pepper paste, salt and black pepper to taste

Preheat oven to 400º f. Heat a sauté pan on medium high heat. Lightly coat both sides of each fish fillet with the flour, shaking off the excess. Add the olive oil to the pan and add fish fillets. Cook for about 2 minutes on each side or until a light golden. Remove fish to a sheet pan.

Place the fish in the oven for about 5-8 minutes depending on the thickness of the fish, until the fish flakes or is 145ºf measured at the thickest point with a thermometer. Meanwhile, prepare the bean stew.

In the same pan the fish was sauteed in, add the onions and cook over medium heat for about 2 minutes or until softened.Add the garlic, cumin, coriander, and tomato paste, cook 30 seconds. Add the red beans, corn, red peppers, and about ½ cup of the juice from the canned corn. Cover and simmer until hot. Finish by adding the cilantro and season to taste with chipotle pepper sauce, salt and black pepper. Serve fish fillets on a bed of the bean stew. Enjoy!

CT Culinary Institute’s Website: www.ctculinary.edu