TGIF!

TGIF!! I wasn't feeling well for Friday due to the medication I was taking and ended up staying home from work. Ron picked up the couple of items we needed to make the Cuban-Style Sea-Bass meal tonight. Our menu was Cuban-Style Sea-Bass with Black Bean and Pineapple Salsa and Saffron Rice. The rice was fantastic! Ron doesn't care for pineapple so the black bean and pineapple salsa was a flop. My fish tasted fine but Ron said his had a strong fish taste. After a bite of mine, he agreed it was just his fish and that the recipe was good. Cuban-Style Sea Bass with Black Bean and Pineapple Salsa Makes 4 servings Ingredients: 1 (15 oz) can black beans, rinsed and drained 1/2 cup chopped fresh pineapple 1 fresh jalapeno or serrano pepper (I used one whole serrano pepper and 1/2 jalapeno pepper) 2 tablespoons orange or lime marmalade 2 tablespoons seasoned rice vinegar or white wine vinegar 4 (4 oz) fresh sea bass fillets, 1/2 to 1 inch thick 1 tablespoon reduced sodium soy sauce 2 tablespoons finely chopped red onion Preheat gas grill or broiler. Combine the beans, pineapple, jalapeno pepper, marmalade, and vinegar. If desired, transfer to a small saucepan, then cook and stir over medium heat until heated through. Rinse fish; pat dry. Brush fish with soy sauce. Grill fish on the greased rack of an uncovered grill directly over medium heat or broil until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2 inch thickness of fish). Turn 1-inch thick fillets over halfway through cooking. to serve, arrange fish on pineapple and black bean salsa. Sprinkle with onion. Saffron Rice Makes 4 servings 1/2 diced onion 1/2 diced bell pepper (I used green and orange that I had on hand) 1 tablespoon diced pimiento, drained (pimientos in a jar) 1 tablespoon olive oil 1 tablespoon butter 1/2 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper. 1/8 teaspoon turmeric 1/8 teaspoon Spanish saffron 1 clove garlic 1 chicken bullion cube 1 3/4 cup of water 1 cup long grain white rice In a skillet over medium heat, saute the garlic, onion, green bell pepper, pimiento in olive oil. In a separate pan, bring 1 3/4 cup of water to a boil and add a chicken bullion cube. Once the cube dissolves, add rice, sauteed veggies, butter, turmeric, Spanish saffron, salt and pepper. Cover and cook on low heat 20 minutes or until liquid is absorbed.