Coconut-Chile Snapper with a Caribbean Bean Puree

Name: Coconut-Chile Snapper with a Caribbean Bean Puree
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Central American, Caribbean
Ingredients: 177 milliliters thinly sliced banana (about 1 banana); 237 milliliters canned black beans, rinsed and drained; 2 teaspoons canola oil; 237 milliliters shredded carrot (about 1 carrot); 2 teaspoons chili powder; 1 garlic clove, minced; 2 teaspoons ground cumin; 2 jalapeños, minced; 237 milliliters light coconut milk; 1 Tbsp fresh lime juice; 680 grams red snapper fillets, skinned; 0 teaspoons salt; 59 milliliters minced shallots; 118 milliliters organic vegetable broth (such as Swanson Certified Organic), divided

Coconut-Chile Snapper with From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

To prepare puree, heat oil in a large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add shallots and garlic; cook 2 minutes or until tender, stirring occasionally.

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Shallot

Garlic

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.

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Banana

Beans

Broth

Cumin

Juice

Salt

Place banana mixture and remaining 1/4 cup broth in a food processor; process until smooth.

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Banana

Broth

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Food Processor

To prepare snapper, combine carrot, milk, chili powder, 1/4 teaspoon salt, and jalapeos in a large nonstick skillet over medium-high heat; bring to a simmer.

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Chili Powder

Snapper

Carrot

Milk

Salt

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Frying Pan

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.

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Fish

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Frying Pan

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 jalapeo'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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White Wine

Coconut Milk

Pineapple

Alcohol

Snapper

Banana

Papaya

Wine

Equipment

Frying Pan

Food Processor

Ingredients

Servings:

177milliliters

thinly sliced banana (about 1 banana)237milliliters

canned black beans, rinsed and drained 2teaspoons

canola oil 237milliliters

shredded carrot (about 1 carrot)2teaspoons

chili powder 1

garlic clove, minced 2teaspoons

ground cumin 2

jalapeños, minced 237milliliters

light coconut milk 1Tbsp

fresh lime juice 680grams

red snapper fillets, skinned 0teaspoons

salt 59milliliters

minced shallots 118milliliters

organic vegetable broth (such as Swanson Certified Organic), divided

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.