Coconut-Jalapeno Red Snapper With Banana Black Bean Puree

This is perfect for a quick, yet fancy dinner!

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

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.