| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 330 | 10g | 3g | 45g |
| sugars | fibre | protein | salt |
| 5g | 10g | 23g | 1.2g |
Why I Love Mexican Fish and Rice Stuffed Zucchinis with Black Beans
When it comes to delicious and innovative fusion cuisine, the Fish and Rice Stuffed Zucchinis with Black Beans recipe never disappoints. This recipe is a beautiful blend of Mexican culinary tradition and health-conscious sensibility. It challenges the parameters of ordinary seafood recipes and brings out the health benefits and flavors inherent of the Mexican gastronomy and seafood plates.
Inspiration Behind This Mexican Seafood Recipe
Being a Pacific Northwest native, I always had an intimate connection with seafood. The dishes that utilized the abundant and fresh produce from the sea was my playground. These experiences, seasoned with the richness of my Japanese heritage, has allowed me to create unique and healthy dishes.
While exploring Mexico City’s vibrant food scene, I came across a traditional stuffed zucchini recipe made by Chef Rick Bayless. Intrigued by the harmony of flavors in his beloved dish, I decided to give it a seafood spin – hence, the birth of Fish and Rice Stuffed Zucchinis with Black Beans recipe.
The ‘Mise en Place’ and Cooking Techniques
The art of cooking is not just about the ingredients but also about the preparation and the techniques. Much like the Japanese “mise en place” which refers to the setup required before you cook, this recipe also demands a bit of preliminary work.
The zucchinis are hollowed and baked until tender – creating a vessel ready to be filled with a medley of flavors. The white fish, simmering with onions, garlic, tomatoes, jalapeno pepper, and aromatic spices, transform into a vibrant stuffing relished by the soft zucchini vessel. The addition of black beans and rice give it a great texture and make this dish a complete meal.
Health Benefits and Flavorful Twist
Seafood dishes often come with numerous health benefits, particularly heart-friendly omega-3 fatty acids. This recipe, however, elevates those benefits even more with fiber-rich zucchinis and black beans, making this dish a healthier alternative to traditional Mexican cuisine, and a fitting commitment to maintain the balance of flavor and health.
So, indulge in Fish and Rice Stuffed Zucchinis with Black Beans, the perfect interplay of uniqueness, health, and flavor. Reflecting my dual heritage, it’s not just a recipe for me, but a testament to boundless culinary creativity.
What You’ll Need
- 6 medium zucchinis
- 1 lb white fish fillets
- 1 cup cooked white rice
- 2 cans black beans, drained and rinsed
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 1 jalapeno pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons extra-virgin olive oil
- 1 lime, cut into wedges
Method
Step One
Start by preheating the oven to 375 degrees F. Meanwhile, slice the zucchinis in half lengthwise and scoop out the pulp, leaving about a 1/4-inch thick shell. Save the pulp for later use. Place the zucchini halves in a baking dish and drizzle with a tablespoon of olive oil.
Step Two
Cut the fish fillets into small pieces. In a large skillet over medium heat, heat the remaining tablespoon of olive oil. Add the onion and cook for about 5 minutes, or until it is soft and translucent. Add the garlic and jalapeno and cook for another minute or so, until they are fragrant.
Step Three
Add the diced zucchini pulp, fish pieces, tomatoes, black beans, cumin, chili powder, salt and pepper to the skillet. Cook for about 10 minutes, or until the fish is cooked through and the flavors are well combined.
Step Four
Remove the skillet from the heat and stir in the cooked rice, 1/2 cup of the shredded cheese, and the chopped cilantro. Fill the zucchini shells with this mixture and sprinkle the rest of the cheese on top. Cover the baking dish with aluminum foil.
Step Five
Bake the stuffed zucchinis for about 30 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Let them cool for a few minutes before serving. Garnish with lime wedges and any leftover cilantro.
