- 1 1/2 - 2 lb bass fillets (seabass, striped bass, largemouth bass, etc)
- 4 T. vegetable oil
- 1 lb fresh beans (like cranberry beans) or 1 can of beans
- 1 lb flat Romano beans or any green bean
- 4 ears of corn
- 2 finely chopped shallots
- 1/2 cup chopped cilantro
- 2 avocados
- Juice of 3 limes
- Black pepper
If you are using fresh shell beans -- cranberry, borlotti, etc. -- you will need to cook them first. Canned are pretty close in flavor, so are a good option. If using fresh, shell the beans and simmer in salty water (uncovered) for 20 minutes, or until tender. It is better to cook your beans slower than faster, as they will hold their shape better.
Get a large pot of water boiling and add enough salt to make the water taste like the sea. Boil the green beans for 3-4 minutes, then remove them to a bowl of ice water.
Take the fish out and salt the fillets well.
Cut the kernels off the ears of corn with a sharp knife. You can also use frozen corn for this recipe, but do not use canned corn because its texture is not as good.
In a large pan, heat 2 tablespoons vegetable oil over medium-high heat. Add the shallots and cook for 1-2 minutes, stirring several times.
Add the corn and cook for another 2-3 minutes, stirring often. Then add both the cooked shell beans and the green beans, toss to combine and add about 1 teaspoon of salt. Toss again and eat one of the green beans -- if it is not salty enough, add another teaspoon of salt and toss to combine.
Get another pan hot and add the rest of the oil. When the oil is good and hot, pat the fish fillets dry with a paper towel. Lay the fish fillets into the pan -- do not crowd them. Put the heat to medium and let the fish cook for 2-4 minutes, depending on how thick they are.
Meanwhile, cut the avocado into chunks and toss with the juice of 1 lime. Set aside.
Turn the heat off the veggies in the other pan and pour into a large bowl.
Flip the fish carefully and cook for another 2-3 minutes. Turn off the heat.
To assemble, toss the bean-corn salad well and add the avocado, cilantro (you can sub in parsley if you hate cilantro) and the remaining lime juice. Spoon some onto the plate and top with a piece of fish. Grind black pepper over everything and serve.