Coconut-Chile Snapper with a Caribbean Bean Puree

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

Yield:

4 servings (serving size: 1 fillet, 1/4 cup bean puree, and about 3 tablespoons coconut sauce)

Recipe from

Nutritional Information

Calories 312
Caloriesfromfat 24 %
Fat 8.2 g
Satfat 3.5 g
Monofat 1.8 g
Polyfat 1.5 g
Protein 39.1 g
Carbohydrate 22.5 g
Fiber 4.7 g
Cholesterol 63 mg
Iron 2.1 mg
Sodium 709 mg
Calcium 97 mg

Ingredients

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 jalapeños, minced
4 (6-ounce) red snapper fillets, skinned

Preparation

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.

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.

Wine note: This snapper dish calls for a lively, high-acid white wine, able to cut through the creamy coconut milk. (Avoid high alcohol, which can emphasize the jalapeño's heat.) An unoaked chardonnay, like Santa Julia Organica Chardonnay 2006 ($9), fills the bill, bringing its own tropical flavors of pineapple, papaya, banana, and citrus to the mix. --Jeffery Lindenmuth

Note:

Mark Scarbrough,

May 2007
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