Coconut-Jalapeno Red Snapper With Banana Black Bean Puree

Name: Coconut-Jalapeno Red Snapper With Banana Black Bean Puree
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 fillets, 4 serving(s)
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

(2)

Recipe by Absarunnin

This is perfect for a quick, yet fancy dinner!

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READY IN: 25mins

SERVES: 4

YIELD: 4 fillets

UNITS: US

INGREDIENTS

Nutrition

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

Puree: heat oil in skillet over medium heat.
Add shallots and garlic; cook 2 minutes.
Add banana; cook 2 minutes, stirring occasionally.
Stir in beans, 1/4 C broth, juice, cumin, and salt; cover and simmer 5 minutes.
Place banana mixture and remaining 1/4 C broth in a food processor; process until smooth.
Snapper: combine carrot, milk, chili powder, salt, and jalapeños in a large skillet over medium-high heat; bring to a simmer.
Add fish to pan; cover and simmer 7 minutes on each side.

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