Black beans and banana form the base for the cool component of this dish.
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
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
How to Make It
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
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This is a great recipe. Every time we have it, I'm very happy with the results. I love the carrot-coconut sauce for the fish, which doesn't come out too watery for me, but I cook it for a while before I add the fish. We don't like our carrots crunchy, so I cook it long enough for the carrots to soften before adding the fish, which does cook some of the water out of it and helps the flavors to meld. I've used pinto beans and garbanzo beans (on separate occasions, I didn't mix them together) for the Caribbean Bean Puree, instead of black beans, and both came out great. I also plate it with the beans as the base, put the fish on top of that, and then top it all with the sauce and it does feel like something you would get at a five-star restaurant. I buy freshly caught snapper from a fish monger, which I'm sure makes a difference. I would definitely service this for company.
Delicious. Felt like we were eating at a five-star restaurant with the flaky snapper on the banana black bean puree. Easy to make. Spicey enough for me that I didn't want to add additional chili powder. Everything can be preped ahead so when it is time to eat the mean can be prepared with ease and grace. I'd serve this to company.
It just didn't wow me. It was certainly edible but the fish didn't have much flavor. Maybe if it was marinated in the coconut milk mix and then the whole thing poured into a pan and brought to a simmer? Or maybe if I thickened the simmering liquid afterwards and used that as a sauce for the fish? The bean puree was tasty but again nothing I was super excited about. I love Caribbean food too so I was a bit disappointed. I won't make this again - there's too many other fantastic recipes out there.
Used bassa (snapper is almost never available here), which holds together really well in this type of simmering dish. Made to recipe except used 1tsp very hot Indian red chile powder and 1tsp Mexican red chile powder. The jalapeno bits were there for the color & flavor, no heat. To plate, we used the beans as the base for the filet, then the sauce on top. Served with white rice and CL's Caribbean Vegetables. Very good.
I liked the flavors, but I don't think I understand how to serve this dish. The coconut sauce was very liquidy, and the bean puree was the consistency of refried beans. Do the beans go under the fish? My serving was pretty messy, even though it was tasty.
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