Red Snapper over Quinoa and Banana Black Bean Spread

We've been on a seafood kick lately & wanted to try a snapper recipe. We stumbled upon this recipe & laughed at the strange combination of black bean and banana. While these are two of our favorite foods, the thought of putting them together seemed odd. We decided to give it a try anyways, since we couldn't find many snapper recipes. It turned out so tasty! The black bean puree is especially delicious. The banana adds a bit of sweetness and Caribbean taste that pairs very nicely with the fish. The original came from cooking light, we just had a few additions, including the quinoa. You'll likely have some leftover black bean puree & I'd definitely suggest trying it as a dip with chips or veggies. The recipe below serves about 4.

Ingredients

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 vegetable broth, divided
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon salt

SNAPPER

• 1 cup uncooked quinoa
  
• 1 cup shredded carrot (about 1 carrot)
• 1 cup light coconut milk
• 2 teaspoons chili powder
• 1/4 teaspoon salt
• 1 jalapeño, minced
• 1 red chile, minced
  
• 4 (6-ounce) red snapper fillets, skinned
• Cilantro, to garnish
  

Directions

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.
   
2. 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.
3. Meanwhile, prepare quinoa according to directions. Set aside once done.
   
4. To prepare snapper, combine carrot, milk, chili powder, 1/4 teaspoon salt, jalapeño, and chile in a large nonstick skillet over medium-high heat; bring to a simmer.
   
5. 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.
6. Divide quinoa among plates. Spoon a portion of the black bean puree on top of each, then add the fish & garnish with cilantro (if desired).