Coconut-Jalapeno Red Snapper With Banana Black Bean Puree

Submitted by Absarunnin

"This is perfect for a quick, yet fancy dinner!"

 

• Ready In: 25mins
• Ingredients: 15
• Yields: 4 fillets
• Serves: 4

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.

Reviews

[hanny1217]

Very different and delicious!

 

[Coprtopd]

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.