Reviews (2) Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1 Martha Stewart Member Rating: Unrated 03/12/2011 i was just going to try this dish and read your comment. The temperature definetely sounds off. However the canned beans are already salted, that was part of the problem. Thanks for the feed-back, I will probably tone down the vinegar! Martha Stewart Member Rating: Unrated 11/16/2008 First: I think there is a typo - after 20 minutes at 225 degrees, the fish was not just undercooked - it was still cold. After turning up the heat, it took about 45 minutes to get it completely cooked. Second, the Black Beans were dreadful. We made this on a whim so we used 4 cans of (unseasoned) black beans. I used 1/4 cup of salt and only 1 cup of rice wine vinegar, and they were still so salty/vinegary that they were inedible, even after we drained them and rinsed the marinade off.
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Gallery Grouper with Black Beans Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 tablespoon plus 1 teaspoon unsalted butter, plus more for baking dish 4 pieces (8 ounces each) grouper, skin removed Coarse salt 2 cups Marinated Black Beans 1/4 cup chopped avocado Seasoned Salt 1/2 cup thinly sliced scallions Cilantro Oil
Gallery Grouper with Black Beans
Recipe Summary Servings: 4
Gallery
Grouper with Black Beans
Grouper with Black Beans
Grouper with Black Beans
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon plus 1 teaspoon unsalted butter, plus more for baking dish 4 pieces (8 ounces each) grouper, skin removed Coarse salt 2 cups Marinated Black Beans 1/4 cup chopped avocado Seasoned Salt 1/2 cup thinly sliced scallions Cilantro Oil
Directions
Preheat oven to 225 degrees. Brush a medium baking dish with butter. Season grouper with salt and place in baking dish. Transfer to oven and cook until fish is opaque, about 20 minutes.
Divide black beans evenly between 4 bowls. Top with avocado. Season fish with seasoned salt; transfer to bowls. Garnish with scallions and cilantro oil; serve immediately.
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 03/12/2011 i was just going to try this dish and read your comment. The temperature definetely sounds off. However the canned beans are already salted, that was part of the problem. Thanks for the feed-back, I will probably tone down the vinegar! Martha Stewart Member Rating: Unrated 11/16/2008 First: I think there is a typo - after 20 minutes at 225 degrees, the fish was not just undercooked - it was still cold. After turning up the heat, it took about 45 minutes to get it completely cooked. Second, the Black Beans were dreadful. We made this on a whim so we used 4 cans of (unseasoned) black beans. I used 1/4 cup of salt and only 1 cup of rice wine vinegar, and they were still so salty/vinegary that they were inedible, even after we drained them and rinsed the marinade off.
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1
Add Rating & Review
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1
5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 03/12/2011 i was just going to try this dish and read your comment. The temperature definetely sounds off. However the canned beans are already salted, that was part of the problem. Thanks for the feed-back, I will probably tone down the vinegar! Martha Stewart Member Rating: Unrated 11/16/2008 First: I think there is a typo - after 20 minutes at 225 degrees, the fish was not just undercooked - it was still cold. After turning up the heat, it took about 45 minutes to get it completely cooked. Second, the Black Beans were dreadful. We made this on a whim so we used 4 cans of (unseasoned) black beans. I used 1/4 cup of salt and only 1 cup of rice wine vinegar, and they were still so salty/vinegary that they were inedible, even after we drained them and rinsed the marinade off.Martha Stewart Member
Rating: Unrated 03/12/2011
i was just going to try this dish and read your comment. The temperature definetely sounds off. However the canned beans are already salted, that was part of the problem. Thanks for the feed-back, I will probably tone down the vinegar!
Rating: Unrated
Rating: Unrated 11/16/2008
First: I think there is a typo - after 20 minutes at 225 degrees, the fish was not just undercooked - it was still cold. After turning up the heat, it took about 45 minutes to get it completely cooked. Second, the Black Beans were dreadful. We made this on a whim so we used 4 cans of (unseasoned) black beans. I used 1/4 cup of salt and only 1 cup of rice wine vinegar, and they were still so salty/vinegary that they were inedible, even after we drained them and rinsed the marinade off.
All Reviews for Grouper with Black Beans
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grouper with Black Beans
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
