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Burst Cherry Tomato-Butter Fish with Garlic String Beans

Warm buttery seared fish with burst cherry tomatoes, purple beans and white wine butter sauce served over fluffed jasmine rice.

Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 510 Fat: 15g Carbs: 45g Protein: 23g

Purple string beans are magic! Ok, not exactly. But they are loaded with anthocyanins, the same pigments that give red cabbage and purple cauliflower and purple asparagus their vibrant colors. Don’t be alarmed at their superhero transformation; purple beans will turn green when cooked. Deglazing and then finishing pan juices with a bit of butter is the key to a perfect, simple sauce to accompany your meal.

Ingredients
White Wine
Jasmine rice
Cherry tomatoes
String beans
Garlic
Basil
Red drum fillets
Butter

Cooking terms for this recipe

Sear To cook the surface of meat very quickly with intense heat.
Deglaze To dissolve the small particles remaining in a pan by adding liquid and heating.
Sauté “To jump”. To fry in a small amount of fat at high heat.

What you need

Medium sauté pan

Medium pot with lid

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Preheat oven to 400ºF. Cut cherry tomatoes in half. Chiffonade basil leaves. Remove top and bottom from string beans. Mince or grate garlic. Remove red drum from package; rinse and pat dry.

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Step 2: COOK RICE

Place jasmine rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While rice is cooking, begin searing the fish (Step #3).

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Step 3: SEAR FISH

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Season fish with a pinch of salt and pepper. When hot, add fish and sear 3-4 min per side until brown on both sides. Carefully remove from pan and set aside.

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Step 4: MAKE SAUCE

Add garlic and cherry tomatoes; sauté 2-3 min until lightly burst and browned. Add garlic and cook another 1-2 min. Add white wine and 2 Tbsp. water to deglaze pan and cook until reduced to half. Then, add butter, melt and stir until incorporated.

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Step 5: FINISH FISH

Add string beans and toss. Return fish to pan and spoon butter sauce over it. Bake for 4 min, baste then bake another 5-6 min until fully cooked. Remove from oven and set aside.

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Step 6: PLATE YOUR DISH

Divide rice between two plates. Top with fish, cherry tomatoes, string beans and plenty of sauce. Enjoy!