Sunday, July 18, 2010

Coconut-Chile Snapper with a Caribbean Bean Puree

This recipe was appealing to me because it reminds me of our honeymoon. Simply prepared fish, beans and bananas, spicy sauce but not too spicy. We liked it. I only did a little bit because of the fish. As usual. The beans and sauce were delicious. I would consider making it again.

The snapper was $19.99/lb so I paid $8 for some perch (wild-caught and sustainable!)instead. This change was not a big deal. Make sure you get a medium-flavored white fish if you're going to substitute.

perch

Coconut-Chile Snapper with a Caribbean Bean Puree
Cooking Light, May 2007

Black beans and banana form the base for the cool component of this dish.

Puree:
2 teaspoons canola oil
1/4 cup minced shallots
1 garlic clove -- minced
3/4 cup thinly sliced banana -- (about 1 banana)
1 cup canned black beans -- rinsed and drained
1/2 cup organic vegetable broth -- (such as Swanson Certified Organic) divided
1 tablespoon fresh lime juice
1 1/2 teaspoons ground cumin
1/4 teaspoon salt

Snapper:
1 cup shredded carrot -- (about 1 carrot)
1 cup light coconut milk
2 teaspoons chili powder
1/4 teaspoon salt
2 jalapeƱos -- minced
24 ounces red snapper fillets -- skinned

1. To prepare puree, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 2 minutes or until tender, stirring occasionally. Add banana; cook 2 minutes, stirring occasionally. Stir in beans, 1/4 cup broth, juice, cumin, and 1/4 teaspoon salt; cover and simmer 5 minutes or until all liquid is absorbed. Place banana mixture and remaining 1/4 cup broth in a food processor; process until smooth.

2. To prepare snapper, combine carrot, milk, chili powder, 1/4 teaspoon salt, and jalapeƱos in a large nonstick skillet over medium-high heat; bring to a simmer. Add fish to pan; cover and simmer 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Servings: 4

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