Coconut-Chile Snapper With A Caribbean Bean Puree

• Puree:
• 2 teaspoons canola oil
• 1/4 cup minced shallots
• 1 garlic clove, minced
• 3/4 cup thinly sliced banana (about 1 banana)
• 1 cup canned black beans, rinsed and drained
• 1/2 cup organic vegetable broth (such as Swanson Certified Organic), divided
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon salt
• Snapper:
• 1 cup shredded carrot (about 1 carrot)
• 1 cup light coconut milk
• 2 teaspoons chili powder
• 1/4 teaspoon salt
• 2 jalapenos, minced
• 4 (6-ounce) red snapper fillets, skinned

1. To prepare puree, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 2 minutes or until tender, stirring occasionally. Add banana; cook 2 minutes, stirring occasionally. Stir in beans, 1/4 cup broth, juice, cumin, and 1/4 teaspoon salt; cover and simmer 5 minutes or until all liquid is absorbed. Place banana mixture and remaining 1/4 cup broth in a food processor; process until smooth.
2. To prepare snapper, combine carrot, milk, chili powder, 1/4 teaspoon salt, and jalapenos in a large nonstick skillet over medium-high heat; bring to a simmer. Add fish to pan; cover and simmer 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
3. Wine note: This snapper dish calls for a lively, high-acid white wine, able to cut through the creamy coconut milk. (Avoid high alcohol, which can emphasize the jalapeno's heat.) An unoaked chardonnay, like Santa Julia Organica Chardonnay 2006 ($9), fills the bill, bringing its own tropical flavors of pineapple, papaya, banana, and citrus to the mix. --Jeffery Lindenmuth

canola oil, shallots, garlic, banana, black beans, vegetable broth, lime juice, ground cumin, salt, snapper, carrot, light coconut milk, chili powder, salt, jalapeufos, red snapper

Taken from www.myrecipes.com/recipe/coconut-chile-snapper-with-caribbean-bean-puree (may not work)