tomato-chili grouper over cilantro couscous with lime-cilantro black bean sauce

This one is a litte more on the fancier culinary scale. I've been doing alot of left over recreations and quick nd easy meals, so tonight it was time to go back to the finer, more intricate recipes. We had two small grouper fillets in the freezer from our last trip to the beach this fall that I wanted to use. Normally I get my inspiration from simply googling or looking on pinterest for the ingredients I want to use . I found a recipe for Jicama Grouper with Black Bean sauce. As you can tell, I comletely changed the recipe, but I wanted to give credit for the inspiration. So here we go. 

Ingredients:

Bean sauce:

1 cup black beans, 2 tbsp cilantro, 1tbsp lime juice, salt and pepper to taste

Fish: 

2 medium sized grouper fillets

1/4 cup dry wine

1 tbsp olive oil

1 can rotel tomatoes

1/2 small onion diced

1 tsp minced garlic

Couscous: (cook according to package directions- just add cilantro)

11/2 cups water/ chicken broth

1 cup couscous

1 tbsp cilantro

So now for the fun part- to attempt to explain the ramblings that occur in my brain while I'm cooking/creating... So here we go!

First start with making the black bean puree which will later become your sauce. Combine all of the sauce ingredients in a food processor and blend until smooth. Set aside in small sauce pan.

Next dice the onion and drain the tomatoes. Combine the olive oil, wine, tomatoes, onions, and garlic in a large skillet and bring to a nice simmer. Salt and pepper both sides of the fish and add to the simmer. Scoop a small amount of the tomato mixture on top of the fish to get the flavor. Cover, reduce heat to medium. Cook for 5-6 minutes or until fish has reached internal temperature of at least 130 degrees. 

While the fish is cooking, prepare the couscous, and heat the black bean sauce. Bring to a simmer, stir, and remove from heat until ready to plate. 

Arrange a small scoop of couscous on the plate. Remove fish from the pan and place ontop of couscous. Spoon a small amount of the black bean sauce over the fish and down onto the couscous. Top with the tomato-onion mixture and sprinkle around the couscous for a fancy display. 

Enjoy! Disclaimer: the rotel tomatoes make the dish slightly on the spicy side. If that's not for you you can substitue for regular diced tomatoes.