Grilled Catfish, Coriander Black Beans, Roasted Eggplant

Recipe Ingredients

		Catfish
4		Catfish fillets - (7 oz ea)
1/4 cup	59ml	Olive oil
1 tablespoon	15ml	Lemon juice - (1 to 2)
2 tablespoons	30ml	Garlic cloves (large)
1 tablespoon	15ml	Chopped chives
2		Japanese eggplant - cut 1/2"-thk rounds
1		Red pepper - halved, seeded
7 oz	198g	Athenos Roasted Eggplant Hummus
		Black Beans
1/2 lb	227g / 8oz	Dried black beans
3		Bacon - chopped
2 tablespoons	30ml	Chopped red onions
6		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Dried basil
1 1/2 teaspoons	7.5ml	Ground Cumin
2 tablespoons	30ml	Coriander seed - crushed
1 teaspoon	5ml	Salt
3 cups	711ml	Light beer

Recipe Instructions

Black Beans: Rinse black beans. Place in plastic bucket, cover with water. Fold in 1 1/2 teaspoons baking soda, rest overnight. Drain and rinse well.

Place bacon into a skillet and saute. Add onions and garlic and saute for 3 minutes. Add basil, cumin and coriander seeds and saute for 3 minutes. Add black beans. Add beer to cover beans. Simmer for 1 1/2 hours until tender.

Catfish: Combine olive oil, lemon juice, garlic and chives. Pour over catfish, sliced eggplants, red pepper. Rest for 20 minutes. Preheat grill.

Grill catfish 3 to 4 minutes on each side or to desired doneness. Grill eggplants 1 to 2 minutes on each side. Grill red peppers.

Place black beans on plate, top with catfish, surround with eggplant, red pepper. Spoon Athenos Roasted Eggplant Hummus over vegetables.

This recipe yields 4 servings.

Source:
Athenos' recipe archive at http://www.athenos.com

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