From The Galley: Snapper Burritos

From The Galley: Snapper Burritos

Let’s instead dream about sandy beaches with crystal blue water, and sun so hot you need an umbrella. Under which we will eat these fish burritos, and drink ice cold beer!

Snapper Burritos

YIELD: 4 burritos

Ingredients:

FOR THE RICE:

• 1 and 1/3 cup rice (long grain is the best; I used a combination of white basmati and enriched rice)
• 1 and 1/3 cup water
• 1 and 2/3 cup chicken stock
• 1 and 1/2 tsp lime juice
• 2 cloves garlic, minced
• 2-4 tbsp chopped fresh cilantro

FOR THE BEANS:

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 15 oz can black beans, drained and rinsed
• 1 cup tomato juice
• kosher salt
• 2 tbsp chopped fresh cilantro

FOR THE FISH:

• 1 tbsp olive oil
• 1 lb snapper, or other white fish (I used Pacific snapper, which is also known as "rockfish"), skin and bones removed cumin, Tajin*, salt

FOR THE BURRITOS:

• 4 10-inch flour tortillas
• sour cream
• guacamole
• salsa, to serve

DIRECTIONS:

FOR THE RICE:

Combine everything except the cilantro in a rice cooker (or a pot on the stove) and cook according to the directions of your rice cooker (or the package of rice if cooking on the stove). Fluff with a fork, and mix in the cilantro.

FOR THE BEANS:

Heat the oil in a saucepan over medium heat. Add in the garlic and cumin and cook for just a minute. Add in the beans and tomato juice and simmer for 15 minutes. Season to taste with salt, and stir in the cilantro.

FOR THE FISH:

Heat the oil in a large skillet over medium-high heat.

Season the fish all over with cumin, Tajin, and salt (you want a light covering all over the fish).

Cook the fish for 3-4 minutes on each side, until cooked through. Allow to sit for 5 minutes before flaking into pieces.

FOR THE BURRITOS:

Warm the tortillas in a steamer (or microwave), so they are pliable. Spread a bit of sour cream in the center, and top with the rice, beans, fish, and guacamole.

Roll the burritos by folding the two sides in, then roll the whole thing up, tucking as you go.

If you want your burrito to be a bit crisp (and hold together better), press your burrito in a Panini press for a few minutes. You can alternately wrap the burritos in foil and heat in a 350 oven for 10-15 minutes. Serve with more guacamole and salsa.

*If you don't have Tajin (a seasoning containing chile, lime, and salt), you could substitute paprika, and then squeeze fresh lime juice over the fish after it is cooked.