Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 293.76 Kcal (1230 kJ) | ||
| Calories from fat | 110.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.27g | 19% | |
|---|---|---|---|
| Cholesterol | 7.19mg | 2% | |
| Sodium | 350.79mg | 15% | |
| Potassium | 930.42mg | 20% | |
| Total Carbs | 35.81g | 12% | |
| Sugars | 7.55g | 30% | |
| Dietary Fiber | 8.38g | 34% | |
| Protein | 13.27g | 27% | |
| Vitamin C | 12.9mg | 21% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.2mg | 18% | |
| Calcium | 75.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 164.11 Kcal (687 kJ) | ||
| Calories from fat | 61.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 19% | |
|---|---|---|---|
| Cholesterol | 4.02mg | 2% | |
| Sodium | 195.97mg | 15% | |
| Potassium | 519.79mg | 20% | |
| Total Carbs | 20.01g | 12% | |
| Sugars | 4.22g | 30% | |
| Dietary Fiber | 4.68g | 34% | |
| Protein | 7.41g | 27% | |
| Vitamin C | 7.2mg | 21% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.8mg | 18% | |
| Calcium | 42.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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