Coconut Jalapeno Red Snapper With Banana Black Bean Puree Recipes

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BLACK BEANS WITH GARLIC, ONION AND JALAPENO



Black Beans with Garlic, Onion and Jalapeno image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 8

1 pound dry black beans, soaked in water overnight
2 teaspoons kosher salt, plus additional as needed
1 teaspoon garlic salt
2 ounces unsalted butter
1 jalapeno chile, seeded and diced
1 garlic clove, minced
1 large white onion, diced small
Freshly ground black pepper

Steps:

  • Add the beans to a large stockpot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until the beans are slightly soft, 30 minutes to 1 hour. Turn off the heat and add the kosher salt and garlic salt.
  • Add the butter to a large, heavy-bottomed saute pan over medium heat, then add the jalapeno, garlic and onion. Saute until softened, 3 to 4 minutes.
  • Drain the beans, reserving the liquid, then add the beans to the saute pan and simmer for 10 minutes, adding the reserved cooking liquid if too dry. Season to taste and serve.

COCONUT-JALAPENO RED SNAPPER WITH BANANA BLACK BEAN PUREE



Coconut-Jalapeno Red Snapper With Banana Black Bean Puree image

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

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

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

RED SNAPPER WITH FAVA BEAN PUREE



Red Snapper with Fava Bean Puree image

Provided by Giada De Laurentiis

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 6

4 cups low-sodium chicken stock
3 pound fresh fava beans, shelled or 1 pound frozen lima beans, thawed
3 tablespoons chopped fresh mint leaves
Salt and freshly ground black pepper
4 (6-ounce) center-cut red snapper fillets
Olive oil, for frying

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.

CRISPY WHOLE RED SNAPPER WITH CHARRED JALAPENO-BASIL VINAIGRETTE



Crispy Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 25

1 tablespoon olive oil
1 jalapeno pepper
3 tablespoons diced red onion
1 tablespoon finely chopped garlic
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup rice wine vinegar
3/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons basil chiffonade
1 tablespoon ancho chile powder
Salt and freshly ground pepper
6 cups canola oil
4 whole red snapper (about 1 pound each) cleaned and scaled
Salt and freshly ground pepper
4 cups seasoned rice flour
4 cups water
1 red onion, sliced thick
1 eggplant, sliced thick
1 fennel, cut into 6 pieces
1 red pepper, cut into 4 pieces
1 yellow pepper, cut into 4 pieces
Olive oil, to coat
Salt, to taste
Pepper, to taste

Steps:

  • For the Charred Jalapeno-Basil Vinaigrette: Heat oil in a small saute pan until smoking. Add the jalapeno and cook until charred on all sides. Let the pepper cool and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk until blended.
  • For the Crispy Fish: Heat oil in a deep fryer to 375 degrees F. Pat fish on both sides with paper towels to insure that it is totally dry. Season the fish on both sides with salt and pepper. Mix rice flour and water together. Dredge both sides of each fish in the batter and tap off any excess. Slowly lower the fish into the oil and fry for 6 to 7 minutes. Carefully remove, drain on plate lined with paper towels and drizzle immediately with the vinaigrette.
  • For the Grilled Vegetables: Toss vegetables with olive oil, salt and pepper, and grill until tender.

RED SNAPPER GRILLED IN BANANA LEAVES



Red Snapper Grilled in Banana Leaves image

Banana leaves are perfect for wrapping a whole fish and insulating all of the aromatic flavors of this dish during grilling. A quick green sauce loaded with herbs, ginger and fresh green chilies provides a cool and spicy kick for the meaty grilled fish.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 21

2 cups fresh cilantro
1 cup fresh mint
2 Thai bird chile peppers, stemmed and roughly chopped
1 1-inch piece fresh ginger, roughly chopped
1 scallion, roughly chopped
1/2 cup unsweetened coconut flakes
2 tablespoons sugar
Kosher salt
1/2 cup canned coconut milk
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons vegetable oil
2 tablespoons fish sauce
3 or 4 large banana leaves (at least 24 inches long), rinsed
Vegetable oil, for brushing
1 large whole red snapper (3 1/2 to 4 pounds), cleaned and scaled
Kosher salt
1 lime, sliced
1 2-inch piece fresh ginger, sliced into coins
4 Thai bird chile peppers, halved lengthwise
4 sprigs cilantro
4 sprigs mint

Steps:

  • Make the sauce: Combine the cilantro, mint, chiles, ginger, scallion, coconut, sugar and 1 teaspoon salt in a blender and pulse to make a coarse paste. Add the coconut milk, lime juice, vegetable oil and fish sauce and blend to make a smooth, slightly thick sauce. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
  • Make the fish: Preheat a grill to medium high. Lay the banana leaves on a work surface, overlapping each about halfway, so the leaves are large enough to wrap around the fish, with the tail and head sticking out slightly. Lightly brush the banana leaves with vegetable oil. Cut three 24-inch pieces of kitchen twine and run under water to moisten (this will prevent the twine from burning on the grill).
  • Make 2 or 3 slits crosswise on each side of the fish, cutting about 1/2 inch into the flesh. Season the fish inside and out with 1 1/2 teaspoons salt total. Stuff the lime and ginger slices, chiles, and cilantro and mint sprigs into the cavity of the fish. Set the fish at one short end of the banana leaves and roll it up, leaving the head and tail sticking out, then tie together in 3 places with the kitchen twine.
  • Once the grill registers 425˚ F to 450˚ F, grill the fish until the banana leaves are charred, about 12 minutes. Flip and grill until the fish is cooked through, 12 to 14 more minutes. (Because the fish is wrapped, it is difficult to test for doneness. The juices will run clear from the head and gills when poked.) Let the fish rest 5 minutes, then untie and remove the banana leaves. Lift the flesh from the bones and serve with the cilantro-mint sauce.

BAKED RED SNAPPER WITH BLACK BEANS



Baked Red Snapper With Black Beans image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h15m

Yield 4 to 6 serving

Number Of Ingredients 17

1 pound black beans
1 small onion, finely chopped
1 clove garlic, minced
1 green chili, minced
Freshly ground pepper to taste
Coarse salt to taste
1 3- to 4-pound red snapper left whole, with head on
1 clove garlic, peeled
1/2 cup freshly squeezed orange juice
Juice 1 lemon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 cup fresh coriander leaves
Coarse salt and freshly ground pepper to taste
1/2 cup peanut or olive oil
Fresh coriander leaves to garnish

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

RED SNAPPER WITH FAVA BEAN PURéE



Red Snapper with Fava Bean Purée image

I love the look, flavor, and textures of this delicate and pretty dish. It's a perfect way to spotlight the flavors of spring, when fava beans are in season. Other times of the year you can substitute frozen lima beans for the favas; either way the purée is bright from the mint and satisfies your starch cravings. Just be careful not to overcook the beans, as they can turn an unattractive gray. Red snapper, with its pinkish hue, is a quite flavorful white fish that works perfectly with the fava beans. Finish it off with a drizzle of really good-quality extra-virgin olive oil.

Yield 4 servings

Number Of Ingredients 6

4 cups (1 quart) low-sodium chicken broth
3 pounds fresh fava beans, shelled, or 1 1/2 pounds frozen lima beans, thawed
3 tablespoons chopped fresh mint leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 (6-ounce) center-cut red snapper fillets

Steps:

  • In a medium saucepan, bring the broth to a boil over medium-high heat. Add the beans. Reduce the heat to low and simmer until the beans are tender, 5 to 8 minutes. Drain the beans and reserve 1 cup of the broth. If using fava beans, when the beans are cool enough to handle, pop them out of their outer pods, discarding the pods. Combine the fava or lima beans and reserved broth in a blender or food processor. Add the mint and blend until smooth. Season with salt and pepper.
  • In a large skillet, heat the olive oil over medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes on each side, until brown and the center is just opaque.
  • Divide the fava bean purée among 4 serving plates. Place a fillet of red snapper on top of the purée. Serve immediately.

RED SNAPPER WITH BLACK BEANS



Red Snapper with Black Beans image

Our Test Kitchen developed this appealing recipe that's ready to serve in less than 30 minutes. Before you scoot out the door, treat yourself to these mild, flaky fillets topped with spicy black beans.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

3/4 cup canned black beans, rinsed and drained
3 tablespoons chopped red onion
2 tablespoons olive oil, divided
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon salt, divided
1/8 teaspoon pepper, divided
1 to 2 drops hot pepper sauce
3 tablespoons all-purpose flour
2 red snapper or grouper fillets (8 ounces each)
1-1/2 teaspoons butter
1 tablespoon minced fresh cilantro

Steps:

  • In a large saucepan, combine the beans, onion, 1 tablespoon oil, vinegar, mustard, garlic, 1/8 teaspoon salt, dash pepper and pepper sauce. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. , Meanwhile, in a shallow bowl, combine the flour and remaining salt and pepper. Dip fillets in flour mixture. , In a large skillet, heat butter and remaining oil over medium heat. Cook fillets for 5-6 minutes on each side or until fish flakes easily with a fork. Top with black bean mixture; sprinkle with cilantro.

Nutrition Facts : Calories 469 calories, Fat 19g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 689mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 4g fiber), Protein 50g protein.

GRILLED RED SNAPPER WITH LEMON AND JALAPENO



Grilled Red Snapper with Lemon and Jalapeno image

Delicious grilled red snapper dish that is easy to prepare.

Provided by brandy

Categories     Seafood     Fish

Time 8h20m

Yield 6

Number Of Ingredients 5

6 (5 ounce) red snapper fillets
1 (8 ounce) bottle Italian-style salad dressing
1 serving cooking spray
1 lemon, thinly sliced
1 jalapeno pepper, thinly sliced

Steps:

  • Place snapper fillets in a glass baking dish and pour Italian dressing over top. Gently turn fish to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for medium heat. Make a tray with aluminum foil and spray with cooking spray.
  • Remove fish from the dressing and place on the foil tray. Place lemon slices and jalapenos on top. Discard any remaining dressing.
  • Place the tray on the preheated grill and cook until fish begins to turn a nice, light color and flakes easily with a fork, 5 to 6 minutes per side.

Nutrition Facts : Calories 253.4 calories, Carbohydrate 5.9 g, Cholesterol 51.9 mg, Fat 12.5 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 2.1 g, Sodium 673.3 mg, Sugar 3.1 g

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