Prep Time: 30 min + Cooking time for black beans
Starting with cooked beans makes this recipe quick and easy. We like to cook a few cups of beans on the weekend, then use them in quick meals throughout the week.
Heat a splash of olive oil in a skillet over medium heat. Add cooked beans, then add cumin, salt and pepper. You can add a bit of broth or water to create a sauce around the beans, but we also like them fairly dry. When the beans are heated through, cover and set aside.
Dress cape shark fillets with olive oil, salt and pepper. Heat a splash of olive oil in a skillet over medium-high heat, then add fillets. Sear for about 2 min on each side, until the surface is browned and then inside is cooked through. Pull aside and allow to rest for a minute while you heat the arepas.
Melt a tablespoon of butter in a flat bottomed skillet over medium heat. Add arepas, flip every few minutes until warmed through.Use a paring knife to gently split the arepas along the ¾ of the edge, making a pocket to place beans and shark. Use a spoon to make a layer of beans along the bottom piece, then add 2 pieces of the shark and 3 slices of avocado. Serve with salsa, or a spiced yogurt sauce.