Opito Bay Sazon snapper with Guatemalan Beans and Rice

I’ve talked about this simple recipe at the markets. For me its pure nostalgia. I spent nearly 6 months travelling around Central America on my way back to NZ after my nearly 10 years away. The Sazón snapper takes me straight back to when I was eating for the first time in a grass hut on small Nicaraguan beach. The beans and rice dish was a staple at the organic farm where I worked. This is so easy lovely and fresh. Plus its bursting with flavour.

For a family of 4

Ingredients:

• Two/Three large snapper fillets (500 g)

• Opito Bay Sazón Seasoning

• 1 Red Onion

• 1 Green Capsicums

• 2 Large Tomatoes

• 1 Lemon

• 1 Tbsp Red wine vinegar

• 3 Tbsp Olive oil

Method:

Opito Bay Sazón Snapper: Take 2/3 good sized snapper fillets. Cut each fillet into 4 roughly even pieces. Take a medium sized bowl and add the snapper plus around a desert spoon of Sazón seasoning. Toss until well coated and pop in fridge.

Guatemalan Beans and Rice: Take a cup and half of plain white rice, you can use wild or brown but I find there is enough crunch and fibre with the other ingredients. Add to salted boiling water, and boil till cooked through. Whilst the rice is cooking, chop 1 medium red onion, 1 green capsicum and 2 large ripe tomatoes. Add to large bowl and add tin of black beans.

Vinaigrette: Combine 3 tablespoons of good olive oil to one tablespoon of red wine vinegar. Add the juice of 1 lemon. A pinch of sugar and season generously with Opito Bay natural Sea salt and pepper. Whisk. Add to the beans mix.

Cook: Add the fish to medium hot frypan and lightly brown (2-3 minutes). Drain cooked rice and refresh under cold water. The rice should be luke warm.

Finally: Combine rice with bean mixture and vinaigrette.

Serve: Serve the cooked fish on top of the bean salad, garnish with fresh coriander.

Note: I sometimes also make a quick salsa of chopped tomato onion and chilli for some extra heat. You can add corn or other veges to the rice and beans.