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.
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.
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
1 cup shredded carrot -- (about 1 carrot)
1 cup light coconut milk
2 teaspoons chili powder
1/4 teaspoon salt
2 jalapeños -- 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 jalapeños 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.