Lemon Sole with Corn Bean Salad

I try to not eat too many carbs for dinner, so I often look for delicious options. This dish is exactly that. The corn-bean salad paired with a piece of succulent fish is so flavorful and incredibly easy to make, not to mention good for you. This meal is the perfect demonstration that a restaurant-quality dish does not have to be complicated and hard to make.

Ingredients:

2 fillets of lemon sole
2 cooked ears of corn, kernels removed
1 cup of black cooked beans
1 jalapeño (optional- can be substituted for 1/4 of green bell pepper), diced small
1/2 of a red bell pepper, diced small
1/2 of a medium red onion, diced small
1 ounce of fresh cilantro, well chopped
Juice of 1 1/2 limes
1 tablespoon of extra virgin olive oil
1 tablespoon of butter
Salt and pepper

Preparation:

1. Mix everything for the exception of the fish and the butter in a medium bowl, ensuring that all the ingredients are evenly coated with the lime juice and olive oil. Place aside.

2. Cut the fish fillet in a bias (diagonal), season with salt and pepper.

3. Place a medium sauté pan over medium-high heat, add the butter and when it has achieved a hazelnut color, add the fish and cook until golden, about 2 minutes on each side.

Place the fish over the corn bean mixture and serve.