Coconut-Chile Snapper with a Caribbean Bean Puree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Black beans and banana form the base for the cool component of this dish. Ingredients:
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 |
Directions:
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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