Coconut-Jalapeno Red Snapper With Banana Black Bean Puree - cooking recipe

Ingredients

2 teaspoons olive oil
1/4 cup shallot, minced
1 garlic clove, minced
3/4 cup thinly sliced banana (1 banana)
1 cup canned black beans, rinsed and drained
1/2 cup vegetable broth
1 tablespoon lime juice
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1 cup shredded carrot
1 cup coconut milk
2 teaspoons chili powder
1/4 teaspoon salt
2 jalapenos, minced
4 (6 ounce) red snapper fillets, skinned

Preparation

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 jalapenos in a large skillet over medium-high heat; bring to a simmer.
Add fish to pan; cover and simmer 7 minutes on each side.