Coconut-Chile Snapper With A Caribbean Bean Puree Recipe

Name: Coconut-Chile Snapper With A Caribbean Bean Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Puree:; 2 teaspoons canola oil; 1/4 cup minced shallots; 1 garlic clove, minced; 3/4 cup thinly sliced banana (about 1 banana); 1 cup canned black beans, rinsed and drained; 1/2 cup organic vegetable broth (such as Swanson Certified Organic), divided; 1 tablespoon fresh lime juice; 1 1/2 teaspoons ground cumin; 1/4 teaspoon salt; Snapper:; 1 cup shredded carrot (about 1 carrot); 1 cup light coconut milk; 2 teaspoons chili powder; 1/4 teaspoon salt; 2 jalapenos, minced; 4 (6-ounce) red snapper fillets, skinned

Servings: persons

Puree:
2 teaspoons canola oil
1/4 cup minced shallots
1 garlic clove, minced
3/4 cup thinly sliced banana (about 1 banana)
1 cup canned black beans, rinsed and drained
1/2 cup organic vegetable broth (such as Swanson Certified Organic), divided
1 tablespoon fresh lime juice
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
Snapper:
1 cup shredded carrot (about 1 carrot)
1 cup light coconut milk
2 teaspoons chili powder
1/4 teaspoon salt
2 jalapenos, minced
4 (6-ounce) red snapper fillets, skinned

1
To prepare puree, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 2 minutes or until tender, stirring occasionally. Add banana; cook 2 minutes, stirring occasionally. Stir in beans, 1/4 cup broth, juice, cumin, and 1/4 teaspoon salt; cover and simmer 5 minutes or until all liquid is absorbed. Place banana mixture and remaining 1/4 cup broth in a food processor; process until smooth.
2
To prepare snapper, combine carrot, milk, chili powder, 1/4 teaspoon salt, and jalapenos in a large nonstick skillet over medium-high heat; bring to a simmer. Add fish to pan; cover and simmer 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
3
Wine note: This snapper dish calls for a lively, high-acid white wine, able to cut through the creamy coconut milk. (Avoid high alcohol, which can emphasize the jalapeno's heat.) An unoaked chardonnay, like Santa Julia Organica Chardonnay 2006 ($9), fills the bill, bringing its own tropical flavors of pineapple, papaya, banana, and citrus to the mix. --Jeffery Lindenmuth

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Puree:, 2 teaspoons canola oil, 1/4 cup minced shallots, 1 garlic clove, minced, and more.

Yes, Coconut-Chile Snapper With A Caribbean Bean Puree falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Chile Snapper With A Caribbean Bean Puree

How did you like this recipe?

Frequently Asked Questions