INGREDIENTS:

• 1 tablespoon plus 1 teaspoon ground cumin, divided
• 1/2 teaspoon ground cayenne pepper
• 1/2 tablespoon plus 1 teaspoon ground coriander seed, divided
• Kosher salt and freshly ground black pepper
• 4 skin-on red snapper filets
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 serrano pepper, deseeded and diced
• 2 cups long-grain brown rice
• 2 1/2 cups homemade or store-bought low-sodium chicken or vegetable stock
• 1 (15-oz) can black beans, drained and rinsed
• 4 tomatillos, husked and quartered
• 1 avocado, diced
• 1/2 cup diced queso fresco
• 2 limes, sliced, for serving

INSTRUCTIONS:

1. Mix 1 teaspoon of cumin, cayenne and 1 teaspoon of coriander together with salt and pepper. Pat fish dry and season on all sides.
2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the fish, skin-side down. Cook until the skin is crisp and browned, about 3 minutes (work in batches if necessary to avoid overcrowding). Flip the fish, cook until the spices are sealed into the fish and a small layer of white has formed on the bottom, about 2 minutes. Remove and set aside.
3. Add onions and Serrano pepper and cook, stirring, until softened, about 4 minutes. Add rice and cook until coated in fat and lightly toasted, about 2 minutes. Add the broth and scrape up the brown bits on the pan. Bring to a boil, then adjust the heat to maintain a simmer. Season with salt.Cover and cook until the rice is almost cooked through, about 35 minutes (about 5 minutes less than the package instructions). Stir in the black beans and tomatillos, then place the fish, skin-side up, on top (it’s okay if they overlap a bit). Cover and cook until the fish has cooked through, about 4 minutes more.
4. Remove and serve with the avocado, queso fresco and limes on the side.