COCONUT-JALAPENO RED SNAPPER WITH BANANA BLACK BEAN PUREE
Make and share this Coconut-Jalapeno Red Snapper With Banana Black Bean Puree recipe from Food.com.
Provided by Absarunnin
Categories < 30 Mins
Time 25m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 15
Steps:
- 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 : Calories 488.7, Fat 19.1, SaturatedFat 12.7, Cholesterol 79.8, Sodium 690.1, Carbohydrate 28.9, Fiber 8, Sugar 9.7, Protein 51.5
BAKED RED SNAPPER WITH BLACK BEANS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h15m
Yield 4 to 6 serving
Number Of Ingredients 17
Steps:
- Cook the beans in water to cover with onion, garlic, chili and pepper for about one hour, or until tender. Add salt halfway through cooking time.
- Meanwhile, wipe the snapper inside and out with paper towels. Combine the remaining ingredients except coriander leaves for garnishing in a food processor and process until smooth. Coat the fish with the mixture and leave for a couple of hours.
- Preheat oven to 375 degrees. Bake the fish for 30 to 45 minutes, or until it is cooked through and tested with a fork. Place the fish on a serving platter, garnish with coriander and serve. Pass the beans separately.
Nutrition Facts : @context http, Calories 713, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 23 grams, Fiber 13 grams, Protein 72 grams, SaturatedFat 4 grams, Sodium 962 milligrams, Sugar 5 grams
FILLET OF RED SNAPPER WITH COCONUT SAUCE
Found this recipe on the side of a can of Coconut Milk. Have not tried yet but am looking forward to it
Provided by C in PA
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle fillets with lime juice.
- In deep skillet, heat oil on medium.
- Stir in garlic, onion, celery, and cook for 10 minutes, stirring often.
- Stir in tomato paste and cook for 2 minutes.
- Stir in coconut milk, bouillon, and bay leaves.
- Bring to boil and simmer on low for 10 minutes, stirring occasionally.
- Stir in sliced tomatoes.
- Add fillets, skin side up, gently pushing them into the sauce.
- Simmer 5 minutes or until fish is cooked and flakes easily with a fork.
- Transfer to warm serving tray and keep warm.
- Continue to simmer sauce until it reaches the desired consistency.
- Ladle some sauce over fillets and serve remainder on the side accompanied with rice.
Nutrition Facts : Calories 833.2, Fat 51.3, SaturatedFat 37.9, Cholesterol 88, Sodium 414.4, Carbohydrate 40, Fiber 1.8, Sugar 3.4, Protein 56.7
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