BAKED RED SNAPPER WITH BLACK BEANS

Baked Red Snapper With Black Beans image

Provided by Moira Hodgson

Time 1h15m

Yield 4 to 6 serving

Number Of Ingredients 17

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Ingredients

1 pound black beans
1 small onion, finely chopped
1 clove garlic, minced
1 green chili, minced
Freshly ground pepper to taste
Coarse salt to taste
1 3- to 4-pound red snapper left whole, with head on
1 clove garlic, peeled
1/2 cup freshly squeezed orange juice
Juice 1 lemon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 cup fresh coriander leaves
Coarse salt and freshly ground pepper to taste
1/2 cup peanut or olive oil
Fresh coriander leaves to garnish

Steps:

Cook the beans in water to cover with onion, garlic, chili and pepper for about one hour, or until tender. Add salt halfway through cooking time.
Meanwhile, wipe the snapper inside and out with paper towels. Combine the remaining ingredients except coriander leaves for garnishing in a food processor and process until smooth. Coat the fish with the mixture and leave for a couple of hours.
Preheat oven to 375 degrees. Bake the fish for 30 to 45 minutes, or until it is cooked through and tested with a fork. Place the fish on a serving platter, garnish with coriander and serve. Pass the beans separately.

Nutrition Facts : @context http, Calories 713, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 23 grams, Fiber 13 grams, Protein 72 grams, SaturatedFat 4 grams, Sodium 962 milligrams, Sugar 5 grams