Coconut Jalapeno Red Snapper With Banana Black Bean Puree Recipes

BANANA AND BLACK BEAN SAUTE

Steps:

• Heat the oil in a skillet over medium-high heat; cook the bananas in the hot oil until hot, 2 to 3 minutes. Stir the honey and black beans with the bananas; cook and stir another 2 to 3 minutes. Stir the lime juice and salt into the mixture. Pour the coconut milk over the mixture and stir. Allow the mixture to simmer until hot, about 5 minutes. Serve hot.

COCONUT-JALAPENO RED SNAPPER WITH BANANA BLACK BEAN PUREE

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.

COCONUT CRUSTED RED SNAPPER

Steps:

• In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix the ingredients together until evenly combined.
• In another shallow bowl whisk together the egg and the milk.
• Place the remaining 1/4 cup flour in a shallow bowl.
• For Each Fillet:
• Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
• Heat the 1 T. of olive oil in a lg. saute pan until hot.
• Add the fillets to the pan, coconut side down.
• Cook 3 mins., then turn and cook until done, about 1 minute more.

EASY! REFRIED JALAPEñO BLACK BEANS

Steps:

• In a medium-sized pot saute the onion, garlic, and jalapeño in oil over medium-high heat for about five minutes until the onion is soft and the garlic is fragrant.
• Next add in the cumin, black beans and a generous pinch of salt. Stir to combine then add in the water and a few dashes of hot sauce. Bring the beans to a simmer, then cover and turn the heat to low and cook for 10 minutes.
• Use an immersion blender to blend the beans or transfer 3/4 of the cooked beans to a blender/food processor and blend until smooth. Return the blended beans to the pot, and season to taste with salt.

BLACK BEANS CON JALAPENO

Steps:

• In a large bowl, gently stir together the hominy, black beans, onion, green and red peppers, green onion, jalapeno, picante sauce, cumin, salt, sugar and cilantro. Refrigerate at least an hour before serving. Serve with tortilla chips on a bed of lettuce.

RED SNAPPER WITH FAVA BEAN PUREE

Steps:

• In a medium saucepan, bring the stock to a boil over medium-high heat. Add the beans. Reduce the heat to low, and simmer until the beans are tender, about 5 to 8 minutes. Drain the beans and reserve 1 cup of stock. Place the drained beans and reserved stock in a blender or food processor. Add the mint and blend until smooth. Season with salt and pepper, to taste.
• In a large skillet, heat enough oil to fill the pan 1/4-inch deep, over medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes each side until brown and the center is just opaque.
• Divide the fava bean puree between 4 serving plates. Place a filet of red snapper on top of the puree. Serve immediately.

VEGAN COCONUT-GINGER BLACK BEANS

Steps:

• Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
• Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
• Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
• Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.