The number one rule of borderless cooking is that there are no rules. No doubt you've seen the results in your own kitchen, where ingredients and preparations from several continents each have a part to play. In this dish the peanut�known as the groundnut in Africa, where it has been a staple since the 16th century�meets its match in a preparation incorporating elements of Mexican cuisine. "The peanut salsa is similar to the hearty one-dish preparations commonly seen in West African-style cooking."
4 servings
6 tablespoons extra virgin olive oil, divided
3/4 cup skinless roasted peanuts
2 bird eye or serrano chilies, minced with seeds and ribs removed
2 cloves garlic, minced
8 pitted black olives, chopped
2 tablespoons capers, rinsed and drained
6 tomatoes, chopped
1/2 teaspoon chili powder
Juice from 2 limes
4 cilantro sprigs, chopped
Salt and pepper to taste
2 cups basmati rice, rinsed and drained
4 (6-oz.) striped bass filets
1 package Knorr?French Onion Recipe Mix
Rinse the rice under cold water and strain. Set aside.
1. Heat 2 tablespoons olive oil in a small saut?pan or skillet over low heat. When the oil shimmers, add the peanuts, chilies and garlic and saut? stirring frequently, until the peanuts are fragrant. Remove the pan from heat and stir in the olives, capers, tomatoes, chili powder, lime juice, cilantro and the remaining 4 tablespoons olive oil; set aside. When cool, stir in cilantro and season to taste with salt and ground black pepper.
2. Season bass with salt and pepper; set aside.
3. In a deep pot, combine the rice, Knorr?Onion Recipe Mix and 3 cups of water. Bring to a boil, then reduce heat to low, cover and let simmer for 5 minutes. Place fish on top of rice and replace cover. Return to a simmer and continue cooking for 10 minutes. Remove from heat and let stand covered for 10 minutes or until fish flakes.
To serve, divide the fish and rice onto 4 plates. Serve with salsa on the side.