Coconut-Chile Snapper with a Caribbean Bean Puree

Ingredients

• 0.8 cup banana thinly sliced ( 1 banana)
• 1 cup black beans canned rinsed drained
• 2 teaspoons canola oil 
• 1 cup carrots shredded ( 1 carrot)
• 2 teaspoons chili powder 
• 1  garlic clove minced
• 1.5 teaspoons ground cumin 
• 2  jalapeños minced
• 1 cup coconut milk light
• 1 tablespoon juice of lime fresh
• 24 ounce snapper fillets red
• 0.3 teaspoon salt 
• 0.3 cup shallots minced
• 0.5 cup vegetable broth organic divided (such as Swanson Certified )

Equipment

• food processor
• frying pan

Directions

1. To prepare puree, heat oil in a large nonstick skillet over medium heat.
2. Add shallots and garlic; cook 2 minutes or until tender, stirring occasionally.
3. 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.
4. Place banana mixture and remaining 1/4 cup broth in a food processor; process until smooth.
5. To prepare snapper, combine carrot, milk, chili powder, 1/4 teaspoon salt, and jalapeos in a large nonstick skillet over medium-high heat; bring to a simmer.
6. 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.
7. 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 jalapeo'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