Barbecue Marlin with Spicy Yellow Rice with Red Beans, and Avocado Puree Recipe

Name: Barbecue Marlin with Spicy Yellow Rice with Red Beans, and Avocado Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ancho chile powder; 2 teaspoons sugar; 1 teaspoon ground fennel; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1/4 teaspoon ground pepper; 4 (7-ounce) marlin fillets; 2 tablespoons olive oil; 1 jar barbecue sauce; Spicy Yellow Rice with Red Beans, recipe follows; Avocado Puree, recipe follows; 2 tablespoons olive oil; 1 large red onion, finely chopped; 3 cloves garlic, finely chopped; 3 tablespoons ancho chile powder; 2 teaspoons ground cumin; 1/4 teaspoon cayenne; 2 cups long grain rice; 4 cups water; Pinch saffron, toasted and crumbled; Salt; 1 1/2 cup cooked red beans; 1/4 cup thinly sliced green onions; 2 ripe avacodo, peeled, pitted, and coarsely chopped; 3 tablespoons fresh lime juice; 1 tablespoon honey; 3 tablespoons chopped cilantro; Salt and pepper

Servings: persons

2 tablespoons ancho chile powder
2 teaspoons sugar
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground pepper
4 (7-ounce) marlin fillets
2 tablespoons olive oil
1 jar barbecue sauce
Spicy Yellow Rice with Red Beans, recipe follows
Avocado Puree, recipe follows
2 tablespoons olive oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons ancho chile powder
2 teaspoons ground cumin
1/4 teaspoon cayenne
2 cups long grain rice
4 cups water
Pinch saffron, toasted and crumbled
Salt
1 1/2 cup cooked red beans
1/4 cup thinly sliced green onions
2 ripe avacodo, peeled, pitted, and coarsely chopped
3 tablespoons fresh lime juice
1 tablespoon honey
3 tablespoons chopped cilantro
Salt and pepper

1
Combine the ancho chile powder, sugar, ground fennel, cumin, 1 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl.
2
Sprinkle 1 side of the marlin with about 1 teaspoon of the spice mixture.
3
Heat oil in a large saute pan and sear the fish, spice-side down, until golden brown.
4
Turn the fish over and cook for 3 to 4 minutes.
5
Brush with the barbecue sauce, turn over, and cook for 30 seconds.
6
Turn over and brush with more of the sauce.
7
Keep warm.
8
In the center of each of 4 dinner plates, place 2 heaping tablespoons of Spicy Yellow Rice with Red Beans.
9
Place a marlin fillet on top of the rice at an angle.
10
On one side of the marlin fillet, at the base of the mound of rice, place a dollop of Avocado Puree.
11
Heat oil in a medium saucepan over medium-high heat.
12
Add the onions and cook until soft.
13
Add the garlic and cook 1 minute.
14
Add the ancho, cumin, and cayenne and cook for 2 minutes.
15
Add the rice and stir to coat each grain with the mixture.
16
Add the water and saffron, and salt, to taste.
17
Bring to a boil.
18
Cover the pot, lower the heat, and cook for 12 to 15 minutes, until the water is absorbed and the rice is tender.
19
Fold in the beans and green onions and re-season.
20
Place avocado and lime juice in a food processor and process until smooth.
21
Add the honey and pulse 3 times.
22
Add the cilantro and pulse until just combined but there are still some flecks.
23
Season with salt and pepper, to taste.

640

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 2 tablespoons ancho chile powder, 2 teaspoons sugar, 1 teaspoon ground fennel, 1 teaspoon ground cumin, and more.

Yes, Barbecue Marlin with Spicy Yellow Rice with Red Beans, and Avocado Puree falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecue Marlin with Spicy Yellow Rice with Red Beans, and Avocado Puree

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