Coconut-Jalapeno Red Snapper With Banana Black Bean Puree

• 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

1. Puree: heat oil in skillet over medium heat.
2. Add shallots and garlic; cook 2 minutes.
3. Add banana; cook 2 minutes, stirring occasionally.
4. Stir in beans, 1/4 C broth, juice, cumin, and salt; cover and simmer 5 minutes.
5. Place banana mixture and remaining 1/4 C broth in a food processor; process until smooth.
6. Snapper: combine carrot, milk, chili powder, salt, and jalapenos in a large skillet over medium-high heat; bring to a simmer.
7. Add fish to pan; cover and simmer 7 minutes on each side.

olive oil, shallot, garlic, banana, black beans, vegetable broth, lime juice, ground cumin, salt, carrot, coconut milk, chili powder, salt, jalapenos, red snapper

Taken from www.food.com/recipe/coconut-jalapeno-red-snapper-with-banana-black-bean-puree-310541 (may not work)