Coconut-Jalapeno Red Snapper With Banana Black Bean Puree

Total Time
25mins
Prep 10 mins
Cook 15 mins

This is perfect for a quick, yet fancy dinner!

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

Very different and delicious!

hanny1217 August 08, 2010

OK...ths whole idea of black beans and bananas just seemed so wacky that I had to try it. Although maybe it's a different cultural cuisine that I'm just not aware of...but am glad I tried! The recipe didn't say what to DO with the puree (do you plate the fish on top of it, spoon it over top, put it on the side?) but it doesn't really matter. I ended up spooning it on the plate next to the fish. Nice, smooth texture, tropical flavor. Very different, and a nice switch from everyday fish recipes.

Coprtopd February 10, 2009

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