Mexican Steelhead Trout with Black Beans, Tomatoes and Lime - Riverence Provisions

Ingredients

• 2 tablespoons olive oil
• 2 (5-6 ounce) Riverence Steelhead Trout fillets
• 1 cup chicken stock
• ¾ tablespoon corn starch
• ½ tablespoon smoked paprika
• Sea salt and cracked black pepper
• ½ teaspoon chili flakes or more if you prefer more heat
• 1 cup cherry tomatoes, washed and cut in half
• 1 cup black beans, drained and rinsed
• 2 tablespoons cilantro, coarsely chopped
• 1 lime, cut into wedges
• 1 avocado, sliced