Recipe courtesy of Bobby Flay

Crispy Whole Fish with Fire Roasted Chipotle Pepper Sauce with Black Rice

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  • Total: 2 hr 10 min
  • Prep: 15 min
  • Cook: 1 hr 55 min
  • Yield: 4 servings
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Ingredients

Fire Roasted Chipotle Pepper Sauce:

Deep Fried Fish:

Black Rice:

Directions

  1. Fire Roasted Chipotle Pepper Sauce: Place the peppers, chipotle, vinegar and honey in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste.;
  2. Deep Fried Fish: Combine the oils in a deep fryer and heat to 365 degrees F.
  3. Season the fish with salt and pepper on both sides. Place the flour on a plate and season with salt and pepper. Dredge the fish on both sides with the flour. Fry 2 fish at a time until golden brown, about 6 to 8 minutes. Drain on a plate lined with paper towels.
  4. Black Rice: Place beans in cold water and bring to a simmer. Cook until soft, about 1 hour. Drain the beans, over a bowl. Place the cooking liquid in a medium saucepan and bring to a boil. Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the rice and toss to coat with the oil. Add the hot cooking liquid to the rice and bring to a boil. Reduce heat to low, cover the pan and cook for 10 to 12 minutes. Turn off heat and let rice sit for 10 minutes. Season with salt and pepper. Fluff with a fork. Fold in the beans and cilantro.
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