Pan-Seared Brazilian Citrus Fish with Black Bean Rice

Name: Pan-Seared Brazilian Citrus Fish with Black Bean Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g firm white fish fillets (like cod or tilapia), patted dry; 2 tbsp olive oil, divided; 1 large lime, zested and juiced; 1 medium orange, juiced; 3 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 200 g long-grain white rice; 400 ml low-sodium chicken or vegetable broth; 1 can (400 g) black beans, drained and rinsed; 1 small onion, finely diced; 1 small red bell pepper, finely diced; 2 tbsp chopped fresh cilantro; 1 tbsp white wine vinegar; 1/2 tsp sugar; Salt and pepper to taste

This pan-seared white fish features a bright citrus marinade and is served over fragrant black bean rice, combining Brazilian flavors with a protein-rich family meal.

Prep20 minCook25 minTotal45 minServes4Difficultymedium

Method

How to make it

01
In a small bowl, combine lime zest, lime juice, orange juice, minced garlic, smoked paprika, cumin, cayenne, salt, and pepper to create the marinade.
02
Place the fish fillets in a shallow dish and pour half the marinade over them. Let marinate at room temperature for 15 minutes.
03
While the fish marinates, heat 1 tablespoon olive oil in a medium saucepan over medium heat.
04
Add the diced onion and red bell pepper to the saucepan and sauté until softened and translucent, about 5 minutes.
05
Add the rice to the saucepan and stir for 1 minute to lightly toast the grains.
06
Pour in the broth, bring to a boil, then reduce to low, cover, and simmer for 15 minutes.
07
After 15 minutes, stir in the drained black beans, cover again, and cook for an additional 5 minutes until rice is tender and liquid absorbed. Remove from heat and let rest.
08
In a small bowl, mix white wine vinegar, sugar, and chopped cilantro. Stir this into the rice and beans mixture and adjust seasoning with salt and pepper.
09
Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering.
10
Remove fish from marinade and sear each fillet for 3-4 minutes per side, until golden and cooked through (internal temperature 60°C / 140°F), with a slight crust forming.
11
Plate the black bean rice, top each serving with a fish fillet, and drizzle with the reserved citrus marinade warmed slightly or served as a fresh sauce.

From the editor

Cooking tips

To keep the fish moist and flavorful, don’t over-marinate; 15 minutes is enough to infuse citrus without breaking down the flesh.
Rinsing the black beans reduces excess sodium and prevents the rice from becoming too heavy or mushy.
For a milder dish, omit the cayenne pepper or reduce to 1/8 teaspoon.
This rice and bean base can be made ahead and gently reheated while you pan-sear the fish for efficient timing.

Published August 7, 2026