Fish Tacos with Black Bean Salsa

I have discovered that I really enjoy recipes from Emeril Lagasse.  He is a chef, restaurateur, and best-selling author of multiple cookbooks.  His recipes are easy to follow and quick to accomplish.  These tacos are a delicious way to begin cooking from his recipes!  

Fish Tacos with Black Bean Salsa

1 (15-ounce) can black beans, rinsed and drained

¼ cup olive oil

1 jalapeno, minced (you can seed it if you prefer for a milder salsa—I seeded half of it but left the other half)

1 tablespoon freshly squeezed lime juice

1 teaspoon minced garlic

1/2 teaspoons salt

2 pounds skinless firm white fish fillets (such as snapper), trimmed and cut into 3-inch pieces

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ cup cornmeal

½ cup olive oil

Eight 6-inch flour tortillas

3 cups thinly sliced or shredded romaine lettuce

4 lime wedges

½ cup sour cream (if desired)

1.     In a medium bowl, combine the black beans, ¼ cup of the olive oil, and the jalapeno, lime juice, garlic, and ½ teaspoon of the salt.  Set aside.

2.     Season the fish fillets evenly with the remaining 1 teaspoon salt and the black pepper.  Dredge quickly in the cornmeal, shaking to remove any excess, and set aside.

3.     Heat a 12-inch sauté pan over high heat.  Toast each of the tortillas for 30 seconds on one side in the hot sauté pan.  Transfer to a plate and cover loosely with a clean kitchen towel to keep warm.

4.     In the same sauté pan, heat the remaining ½ cup olive oil over medium-high heat.  Add half of the fish fillets, and sauté until just cooked through, about 2 minutes per side.  Transfer them to paper towels to drain.  Repeat with the remaining fillets.

5.     To assemble the tacos, place 2 tortillas on each plate, and divide the shredded lettuce among them.  Spoon the black bean mixture onto the lettuce, and divide the fish fillets among the tortillas.  Squeeze the lime wedges over the fish, dollop with the sour cream, and fold the tortillas to close.  Serve immediately.