This is a great recipe for this late spring time frame!! It goes well with your favorite white wine. My own preference is to pour a glass of Tegernseerhof Hohereck Gruner Veltliner, sit back, relax and enjoy!

Ingredients: to serve four guests

• 1 medium onion, peeled and cut into small dice.
• 2 cloves garlic, peeled and minced
• 2 small tomatoes, skin removed and chopped into medium dice
• 30 Spanish olives - sliced in half (save eight for garnish)
• 4 boneless  rockfish orsnapper fillets, skin removed (or any firm flesh white fish)
• 4 T. paprika (preferably Spanish)
• 4 T. olive oil
• 1/4 cup fish stock (or vegetable stock)
• 2 cups cooked black beans (or one can rinsed and drained)
• 1/4 cup fresh lemon juice
• 2 T. chopped parsley

Preparation:

• Dust one side of each  fillet with paprika
• Heat olive oil in a heavy 10″ sauté pan over moderate heat. When oil is hot, add the snapper, paprika side down and sauté for 2-3 min. per side.
• Remove fish from the pan and keep warm in the oven
• Return pan to heat. When hot, add the onion and sauté for 2-3 min. Add garlic and sauté for 1-2 min.longer. Stir in the olives and tomatoes and cook for 1-2 minutes.
• Take the pan off the flame. Pour in the stock, return pan to moderate heat and deglaze for 1-2 minutes, loosening the particles on the bottom of the pan.
• Stir in the beans, lemon juice and chopped parsley. Cook for 1-2 min longer or until heated through.
• To serve, spoon the bean mixture onto a serving platter and arrange snapper fillets on top. Garnish with a few whole olives.