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

• Use cold water to rinse off all ice glaze from the frozen Alaska Pollock fillets. Pat it dry using paper towel.
• Over moderate-high heat, place a heavy non-stick skillet. Brush the fillets evenly with 2 teaspoons of oil. Set the fillets over the skillet and cook for about 3 minutes uncovered until browned. Shake the pan from time to time to prevent the fish from burning.
• Flip the fillets and cook covered to a reduced moderate heat. Cook for about 5 more minutes or until the fish is evenly opaque. Take it out of the skillet and maintain warm.
• Use the same skillet to saute the onion and garlic, adding in the rest of the oil at moderate heat for about 5 minutes or until soft. Mix in the cumin and cook for a minute. 
• Add the beans, tomatoes and chiles. Cook covered over low heat for about 10 minutes. Mix in the lime juice and add salt and pepper to taste.
• Top the black bean compote with seafood fillets and serve.