Grilled fish with Orange Sauce and Sautéed Beans
Wash raw canary beans, soak them in water over night. Reserve. Drain the soaked beans the next day.
Pour in a pot the beans, add water and let boil until soft (about 2 to 3 hours). Once done, set aside and reserve. Chop bell pepper, apples and raisins. Squeeze orange to get juice.
In a pan, sautée the beans, chopped bell pepper, raisins and apple with a little oil and salt until tender. In another pan, with low fire, add sugar to the orange juice and let it dissolve. Add star aniseed and let it reduce for a few minutes. Grill fish. Serve.
Recipes by Executive Cheff Diego Portillo