Mexican-Style Fish & Cilantro Sour Cream with Black Beans, Shishito Peppers & Toasted Pepitas

Mexican-Style Fish & Cilantro Sour Cream

with Black Beans, Shishito Peppers & Toasted Pepitas

35 MIN
myWW™
2 Servings
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From the Test Kitchen

This vibrant dish features smoky-spiced wild Alaskan pollock served over a trio of black beans, onion, and shishito peppers—all topped with herby cilantro sour cream and crunchy toasted pepitas (or pumpkin seeds).

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

13 green SmartPoints®
7 blue SmartPoints®
7 purple SmartPoints®

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Wellness Details

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Mexican-Style Fish & Cilantro Sour Cream with Black Beans, Shishito Peppers & Toasted Pepitas
Title
  • 10½ oz Wild Alaskan Pollock Fillets
  • 1 15.5-Ounce Can Black Beans
  • 1 Red Onion
  • 2 cloves Garlic
  • 3 oz Shishito Peppers
  • ¼ cup Cilantro Sauce
  • ¼ cup Sour Cream
  • 2 Tbsps Raw Pepitas
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Cut off and discard the stems of the peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the cilantro sauce, sour cream, and 1 tablespoon of water. Season with salt and pepper. 

Toast the pepitas:
2 Toast the pepitas:

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas. Cook, stirring frequently, 2 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Leaving the oil in the pan, transfer to a paper towel-lined plate and immediately season with salt. 

Cook the vegetables & beans:
3 Cook the vegetables & beans:

To the pan of reserved pepita oil, add 1/2 teaspoon of olive oil; heat on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly charred. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the drained beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the fish & serve your dish:
4 Cook the fish & serve your dish:

Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat. Serve the cooked vegetables and beans topped with the cooked fish and cilantro sour cream. Garnish with the toasted pepitas. Enjoy! 

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Mexican-Style Fish & Cilantro Sour Cream

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Cut off and discard the stems of the peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the cilantro sauce, sour cream, and 1 tablespoon of water. Season with salt and pepper. 

2 Toast the pepitas:

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas. Cook, stirring frequently, 2 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Leaving the oil in the pan, transfer to a paper towel-lined plate and immediately season with salt. 

Toast the pepitas:
Cook the vegetables & beans:
3 Cook the vegetables & beans:

To the pan of reserved pepita oil, add 1/2 teaspoon of olive oil; heat on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly charred. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the drained beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

4 Cook the fish & serve your dish:

Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat. Serve the cooked vegetables and beans topped with the cooked fish and cilantro sour cream. Garnish with the toasted pepitas. Enjoy! 

Cook the fish & serve your dish:
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