Grouper with Jicama and Black Bean Sauce

• FAST
• HEALTHY

Sauce

1. 1 cup cooked black beans with some of their liquid (fresh or canned)
2. 2 tablespoons cilantro leaves
3. 1 1/2 tablespoons extra-virgin olive oil
4. 2 teaspoons fresh lime juice
5. Salt and freshly ground pepper

Fish

1. 1 tablespoon extra-virgin olive oil
2. 1/4 cup dry white wine
3. 2 scallions, thinly sliced crosswise
4. 1 1/2 cups diced peeled jicama (1/2-inch dice)
5. 1 medium tomato, cut into 1-inch dice
6. 1/2 poblano chile, seeded and cut into 1/2-inch dice
7. Salt and freshly ground pepper
8. Four 6-ounce skinless grouper, striped bass or red snapper fillets
9. 1/4 cup cilantro leaves

1. In a food processor, combine the black beans, cilantro, olive oil and lime juice and process until pureed. Scrape the puree into a small saucepan and bring to a simmer. Season with salt and pepper and remove from the heat.
2. In a large skillet, combine the olive oil with the wine, scallions, jicama, tomato and poblano and season with salt and pepper. Boil for 1 minute. Season the grouper fillets with salt and pepper and arrange them in the skillet, skinned side down. Cover and simmer over moderate heat until the fish is just cooked, 5 to 6 minutes.
3. Reheat the black bean sauce. Transfer the grouper to a platter. Strain the cooking liquid into the sauce, reserving the vegetables. Spoon the sauce onto plates and top with the grouper and reserved vegetables. Garnish with the cilantro and serve.