INGREDIENTS

   *6 Alaska pollock, cod, or sole fillets (4 to 6 oz. each), fresh, thawed or frozen
   *4 teaspoons olive, canola, peanut or grapeseed oil, divided
   *1 white onion, chopped
   *3 cloves garlic, minced
   *1 teaspoon ground cumin
   *1 can (15 oz.) black beans, rinsed and drained
   *1 can (14 oz.) diced tomatoes
   *1 can (4 oz.) mild diced green chiles
   *2 Tablespoons fresh lime juice
   *Salt and pepper, to taste

DIRECTIONS

• Run the frozen Alaska Pollock fillets under cold water to rinse off the ice glaze, if any. Use paper towel to pat them dry. Over moderate-high heat, place a heavy non-stick skillet. Baste the fillets evenly with 2 teaspoon of oil. Cook the fillets in heated skillet for about 3 minutes until brown. Shake the pan from time to time to prevent it from burning.
• Turn the fillets and cover pan well. Lower heat to moderate heat and cook for another 5 minutes. Cook until the fish becomes opaque. Take it off the skillet and let it stay warm.
• Cook onion and garlic in the same skillet and set heat over moderate settings. Cook for about 5 minutes or until soft. Mix in the cumin for about a minute. Add the beans, tomatoes and chiles. Cover the skillet and let it cook for about 10 minutes at low heat. Mix in the lime juice and add salt and pepper to taste.
• Top the black bean compote over the seafood fillets.