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Bronzed Grouper with Roasted Corn Salsa


2 – 6 ounce grouper filets
1 tablespoon blackening spice
fresh cracked pepper to taste
sea salt to taste
1 tablespoon vegetable oil
2 cups of your favorite rice, cooked


Season grouper with blackening spice, salt and pepper. In a sauté pan over medium-high heat, add oil and cook for 2 minutes per side.
Salsa
½ cup corn, frozen
2 tablespoons red pepper, diced
2 tablespoons red onion, diced
¼ cup chicken stock
1 jalapeno pepper, diced
2 tablespoons tomatoes, diced
½ cup black beans, cooked
2 tablespoons cilantro, chopped
1 tablespoon vegetable oil


In a sauté pan over medium-high heat, add the vegetable oil. Wait 30 seconds, then add red pepper, onion, jalapenos and tomatoes and cook for one minute. Add chicken stock and beans and cook for 2 more minutes. Remove from heat and add cilantro.

Place fish on top of the rice and cover with salsa.

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