Coconut-Chile Snapper with a Caribbean Bean Puree

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 24%
  • Fat: 8.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 39.1g
  • Carbohydrate: 22.5g
  • Fiber: 4.7g
  • Cholesterol: 63mg
  • Iron: 2.1mg
  • Sodium: 709mg
  • Calcium: 97mg

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

  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.
  3. 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
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