Coconut Jalapeno Red Snapper with Banana Black Bean Puree
Transport your taste buds to a tropical paradise with this Coconut Jalapeno Red Snapper with Banana Black Bean Puree. This vibrant dish combines the creamy richness of coconut milk and the zesty kick of fresh jalapenos to perfectly complement tender, oven-baked red snapper fillets. The star of the plate, however, is the unique banana black bean puree—a velvety blend of sweet ripe bananas and hearty black beans, seasoned to perfection with cumin and garlic for an unexpected depth of flavor. Topped with crunchy toasted coconut flakes and fresh cilantro, and served with a squeeze of lime, this inventive recipe strikes a flawless balance of spicy, sweet, and savory. Quick to prepare and loaded with tropical flair, it’s an unforgettable meal that’s as stunning to serve as it is satisfying to eat. Perfect for seafood lovers looking for a flavor-packed culinary adventure!
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Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 1 cup coconut milk
- 2 pieces fresh jalapenos, finely chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 pieces ripe bananas
- 1 cup canned black beans, drained and rinsed
- 2 tablespoons unsweetened coconut flakes
- 0.5 teaspoons ground cumin
- 2 teaspoons garlic, minced
- 0.5 cup chicken or vegetable broth
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges, for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a baking dish, combine coconut milk, lime juice, olive oil, finely chopped jalapenos, salt, and black pepper. Stir well to create a marinade.
Place the red snapper fillets in the marinade, ensuring they are fully coated. Cover the dish with aluminum foil and marinate in the refrigerator for about 10 minutes.
While the fish marinates, prepare the banana black bean puree. In a medium saucepan over medium heat, heat 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 30 seconds.
Add the black beans, banana slices, ground cumin, and chicken or vegetable broth to the saucepan. Cook for 5-7 minutes, stirring occasionally, until the bananas are soft and the mixture is heated through.
Using an immersion blender or a regular blender, puree the black bean and banana mixture until smooth. Add salt to taste. Set aside and keep warm.
Once the marination is done, remove the red snapper from the fridge. Bake in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork.
Toast the coconut flakes in a dry skillet over medium heat until golden brown, about 2 minutes. Set aside.
To serve, spoon the banana black bean puree onto plates. Place a red snapper fillet on top of the puree. Garnish with toasted coconut flakes and fresh cilantro.
Serve with lime wedges on the side for an extra burst of flavor. Enjoy your Coconut Jalapeno Red Snapper with Banana Black Bean Puree!
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 775 mg | 34% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 12.4 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
