Mexican Fish with Bean Salad

Fish types like Seabass and Seabream consists of a type of iron called as "heme iron" . Our bodies absorb the iron from animal-based protein (heme iron) better than the iron from plant-based protein (non-heme). Also, heme-iron is relatively little affected by other foods eaten in the same meal.

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    Garlic 5.0 grams


    Black Beans 115.0 grams

    Black Beans

    Tomato 65.0 grams


    Corn Kernels 50.0 grams

    Corn Kernels

    Red Bell Pepper 100.0 grams

    Red Bell Pepper

    Spring Onions 20.0 grams

    Spring Onions

    Green Lime 60.0 grams

    Green Lime

    Coriander 5.0 grams


    Mexican Spice Mix by Let's Cook 1.0 grams

    Mexican Spice Mix by Let's Cook

    Sea Bream Fillets 150.0 grams

    Sea Bream Fillets

    • Time : 25.0 mins
    • |
    • Calories: 732.0 kcal
    • |
    • Protein : 59.0 g
    • |
    • Fat : 12.0 g
    • |
    • Carb. : 108.0 g
    Your Pantry Essentials
    Utensils: pan | mixing bowl |
    Pantry: salt and pepper | your preferred cooking oil | extra virgin olive oil |
    Prepare your Ingredients
    Take the fish out of the fridge, 15 minutes before you intend to fry it.

    Red Bell Peppers: wash, deseed and cut into small dices
    Garlic: peel and mince
    Spring onions: wash, dry and slice finely
    Tomatoes: wash, and cut into small dices
    Coriander: wash, dry and chop finely
    Green Limes: wash, split them in half, to juice on the fish and the salad
    Black Beans: drain out the brine, rinse them under cold water.
    Grill the Fish
    Heat some oil in a pan, once it’s hot enough start frying the fish. Roughly 3-4 minutes aside on a medium flame / heat. Once the fillets are cooked and they are coloured on both sides, set them aside.
    Prepare the Salad and Serve
    To prepare the salad, combine following in a salad bowl; black beans, corn, garlic, spring onions, tomatoes, red bell pepper, coriander and lime juice (as per your liking). Add the Mexican spice mix, salt, pepper and a little extra virgin olive oil. Mx well

    Squeeze a little lime juice on the fillets just before plating them and serve with the salad.