Coconut-Jalapeno Red Snapper With Banana Black Bean Puree |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is perfect for a quick, yet fancy dinner! Ingredients:
2 teaspoons olive oil |
1/4 cup shallot, minced |
1 garlic clove, minced |
3/4 cup thinly sliced banana (1 banana) |
1 cup canned black beans, rinsed and drained |
1/2 cup vegetable broth |
1 tablespoon lime juice |
1 1/2 teaspoons ground cumin |
1/4 teaspoon salt |
1 cup shredded carrot |
1 cup coconut milk |
2 teaspoons chili powder |
1/4 teaspoon salt |
2 jalapenos, minced |
4 (6 ounce) red snapper fillets, skinned |
Directions:
1. Puree: heat oil in skillet over medium heat.
2. Add shallots and garlic; cook 2 minutes.
3. Add banana; cook 2 minutes, stirring occasionally.
4. Stir in beans, 1/4 C broth, juice, cumin, and salt; cover and simmer 5 minutes.
5. Place banana mixture and remaining 1/4 C broth in a food processor; process until smooth.
6. Snapper: combine carrot, milk, chili powder, salt, and jalapeños in a large skillet over medium-high heat; bring to a simmer.
7. Add fish to pan; cover and simmer 7 minutes on each side.
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