Baked Red Snapper With Black Beans

• 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

1. Cook the beans in water to cover with onion, garlic, chili and pepper for about one hour, or until tender.
2. Add salt halfway through cooking time.
3. Meanwhile, wipe the snapper inside and out with paper towels.
4. Combine the remaining ingredients except coriander leaves for garnishing in a food processor and process until smooth.
5. Coat the fish with the mixture and leave for a couple of hours.
6. Preheat oven to 375 degrees.
7. Bake the fish for 30 to 45 minutes, or until it is cooked through and tested with a fork.
8. Place the fish on a serving platter, garnish with coriander and serve.
9. Pass the beans separately.

black beans, onion, clove garlic, green chili, freshly ground pepper, salt, clove garlic, freshly squeezed orange juice, lemon, ground coriander, ground cumin, paprika, fresh coriander leaves, salt, peanut, fresh coriander

Taken from cooking.nytimes.com/recipes/3875 (may not work)