Ingredients for Coconut Jalapeno Red Snapper With Banana Black Bean Puree
- Olive Oil
- Shallot
- Garlic Clove
- 1 ripe banana, mashed
- Canned Black Beans
- Vegetable Broth
- Lime Juice
- Ground Cumin
- 1/2 teaspoon salt
- 1/2 cup shredded carrots
- Coconut Milk
- 1 teaspoon chili powder
- Jalapenos
- Red Snapper Fillets
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How to Make Coconut Jalapeno Red Snapper With Banana Black Bean Puree
- **Puree:** Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add 1/4 cup finely chopped shallots and 2 cloves minced garlic.
- Cook for 2 minutes, until softened.
- Add 1 ripe banana, mashed.
- Cook for 2 minutes, stirring occasionally.
- Stir in 1 (15-ounce) can black beans (rinsed and drained), 1/4 cup chicken or vegetable broth, 2 tablespoons lime juice, 1 teaspoon ground cumin, and 1/2 teaspoon salt.
- Cover and simmer for 5 minutes.
- Place the banana mixture and the remaining 1/4 cup broth in a food processor.
- Process until completely smooth.
- **Snapper:** In a large skillet, combine 1/2 cup shredded carrots, 1/4 cup milk, 1 teaspoon chili powder, 1/4 teaspoon salt, and 2-3 jalapeños, finely minced (adjust to your spice preference).
- Bring to a simmer over medium-high heat.
- Add 2 (6-ounce) red snapper fillets to the pan.
- Cover and simmer for 7 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
- **Serve:** Spoon the banana black bean puree onto plates and top with the cooked red snapper fillets. Garnish with fresh cilantro or lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
38g
Fat
63g
Carbs
9g
