COCONUT-JALAPENO RED SNAPPER WITH BANANA BLACK BEAN PUREE

Coconut-Jalapeno Red Snapper With Banana Black Bean Puree image

Provided by Absarunnin

Time 25m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 488.7, Fat 19.1, SaturatedFat 12.7, Cholesterol 79.8, Sodium 690.1, Carbohydrate 28.9, Fiber 8, Sugar 9.7, Protein 51.5