Ingredients:
1 onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1/4 c. Medium or Robust Extra Virgin Olive Oil
1 Tbsp. chili powder
2 cloves garlic, chopped
2 Tbsp. Traditional Balsamic
1 Tbsp. brown sugar
1 can 14 oz. diced tomatoes
1 can 19 oz. black beans, rinsed and drained
1 1/2 lb. white fish fillets, skinless (sole, tilapia, or other)
Toasted hamburger buns
Sliced pickles
1 onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1/4 c. Medium or Robust Extra Virgin Olive Oil
1 Tbsp. chili powder
2 cloves garlic, chopped
2 Tbsp. Traditional Balsamic
1 Tbsp. brown sugar
1 can 14 oz. diced tomatoes
1 can 19 oz. black beans, rinsed and drained
1 1/2 lb. white fish fillets, skinless (sole, tilapia, or other)
Toasted hamburger buns
Sliced pickles
Instructions:
Salt and pepper. In a large skillet, brown the onion and peppers in half of the oil. Add the chili powder and garlic and cook for 1 minute. Add the balsamic vinegar, brown sugar, tomatoes and beans. Bring to a boil and simmer for 15 minutes or until the sauce thickens. Keep warm. Meanwhile, in a non-stick skillet, brown the fish in the remaining oil. Season with salt and pepper. Remove from the heat and break the fish into pieces with a fork. Stir in the bean mixture. To serve, generously garnish to bottom buns with the bean and fish mixture. Add the pickles and close with the top buns.
Note: Can also use Oregano White Balsamic for a lighter, brighter taste!
