Name: Boogaloo California Citrus Fish with Spiced Black Bean Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (5 oz) skinless white fish fillets (halibut, cod, or snapper); 2 tbsp olive oil, divided; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1 large orange, zested and juiced; 1 lemon, zested and juiced; 1/2 tsp sea salt; 1/4 tsp freshly ground black pepper; 1/2 small red onion, finely diced; 1 jalapeño, seeded and finely chopped; 1 red bell pepper, diced; 1 1/2 cups cooked black beans, drained and rinsed; 2 tbsp chopped fresh cilantro (plus more for garnish); 1 ripe avocado, diced; 1 cup cherry tomatoes, halved; 1/2 tsp chili flakes (optional); 4 cups baby arugula or mixed greens

Boogaloo California Citrus Fish with Spiced Black Bean Salsa

CrushedLemon1034

Channeling the vibrant, boundary-breaking spirit of the 1960s California counterculture and the spicy fusion of the boogaloo dance craze, this dinner bursts with citrusy sunshine and soulful spice. Succulent white fish fillets are rubbed with a groove of smoked paprika, cumin, and fresh citrus, then roasted until perfectly tender. They're laid atop peppery greens and crowned with a zesty black bean salsa featuring creamy avocado, sweet bell pepper, and a hit of jalapeño heat. Each bite is a celebration—fiery, fresh, and meant for sharing. Perfect for a communal table or a summer gathering under the California sun.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat fish fillets dry. In a small bowl, mix 1 tbsp olive oil, smoked paprika, cumin, oregano, orange zest, lemon zest, salt, and pepper to form a paste. Rub evenly over fish fillets.
Arrange fish on prepared baking sheet. Roast for 10-12 minutes, until just opaque and flaky.
Meanwhile, in a large bowl, combine red onion, jalapeño, red bell pepper, black beans, cilantro, avocado, and cherry tomatoes.
Drizzle salsa mixture with remaining 1 tbsp olive oil, orange juice, and lemon juice. Add chili flakes if desired. Toss gently to combine. Taste and adjust salt as needed.
To serve, arrange arugula or mixed greens on a platter. Top with roasted fish fillets. Spoon generous amounts of black bean salsa over each fillet and scatter extra cilantro on top.