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Barbecue Marlin with Spicy Yellow Rice with Red Beans, and Avocado Puree (Bobby Flay) Recipe

Barbecue Marlin with Spicy Yellow Rice with Red Beans, and Avocado Puree (Bobby Flay) Recipe

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Barbecue Marlin with Spicy Yellow Rice with Red Beans, and Avocado Puree (Bobby Flay)

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Ingredients:

Serving

2 tbsp ancho chile powder
2 tsp sugar
1 tsp ground fennel
1 tsp ground cumin
1 tsp kosher salt
1/4 tsp ground pepper
4 (7-oz) marlin fillets
2 tbsp olive oil
1 jar barbecue sauce
spicy yellow rice with red beans , recipe follows
avocado puree , recipe follows
2 tbsp olive oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
3 tbsp ancho chile powder
2 tsp ground cumin
1/4 tsp 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 tbsp fresh lime juice
1 tbsp honey
3 tbsp chopped cilantro
salt and pepper

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	285.57 Kcal (1196 kJ)
Calories from fat	135.56 Kcal
		% Daily Value*
Total Fat	15.06g	23%
Sodium	546.37mg	23%
Potassium	390.86mg	8%
Total Carbs	33.72g	11%
Sugars	8.38g	34%
Dietary Fiber	7.46g	30%
Protein	7.69g	15%
Vitamin C	8.4mg	14%
Vitamin A	3.3mg	111%
Iron	3.2mg	18%
Calcium	75.1mg	8%

Amount Per 100 g
Calories	67.45 Kcal (282 kJ)
Calories from fat	32.02 Kcal
		% Daily Value*
Total Fat	3.56g	23%
Sodium	129.05mg	23%
Potassium	92.32mg	8%
Total Carbs	7.97g	11%
Sugars	1.98g	34%
Dietary Fiber	1.76g	30%
Protein	1.82g	15%
Vitamin C	2mg	14%
Vitamin A	0.8mg	111%
Iron	0.7mg	18%
Calcium	17.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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