BEAN SNAPPER RECIPES

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RED SNAPPER WITH BLACK BEANS RECIPE: HOW TO MAKE IT



Red Snapper with Black Beans Recipe: How to Make It image

Our Test Kitchen developed this appealing recipe that's ready to serve in less than 30 minutes. Before you scoot out the door, treat yourself to these mild, flaky fillets topped with spicy black beans.

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 13

3/4 cup canned black beans, rinsed and drained
3 tablespoons chopped red onion
2 tablespoons olive oil, divided
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon salt, divided
1/8 teaspoon pepper, divided
1 to 2 drops hot pepper sauce
3 tablespoons all-purpose flour
2 red snapper or grouper fillets (8 ounces each)
1-1/2 teaspoons butter
1 tablespoon minced fresh cilantro

Steps:

  • In a large saucepan, combine the beans, onion, 1 tablespoon oil, vinegar, mustard, garlic, 1/8 teaspoon salt, dash pepper and pepper sauce. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. , Meanwhile, in a shallow bowl, combine the flour and remaining salt and pepper. Dip fillets in flour mixture. , In a large skillet, heat butter and remaining oil over medium heat. Cook fillets for 5-6 minutes on each side or until fish flakes easily with a fork. Top with black bean mixture; sprinkle with cilantro.

Nutrition Facts : Calories 469 calories, FatContent 19g fat (4g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 689mg sodium, CarbohydrateContent 22g carbohydrate (2g sugars, FiberContent 4g fiber), ProteinContent 50g protein.

SNAPPER WITH BLACK BEANS AND BOK CHOY RECIPE - JONATHAN ...



Snapper with Black Beans and Bok Choy Recipe - Jonathan ... image

The secret ingredient in the tasty sauce here is rosé, which combines perfectly with the classic Chinese flavors in this dish. Slideshow:  More Chinese Recipes 

Provided by Jonathan Waxman

Categories     Bok Choy

Total Time 40 minutes

Yield 4

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
6 small heads of bok choy (1 pound), halved lengthwise
Kosher salt
Pepper
1 tablespoon unsalted butter
Four 5-ounce skin-on red snapper fillets
1 tablespoon fermented black beans
1 garlic clove, thinly sliced
1/2 cup dry rosé
1 tablespoon dry sherry
1 teaspoon low-sodium soy sauce
1/2 teaspoon finely grated peeled fresh ginger
1/2 teaspoon minced serrano chile 
1/2 teaspoon toasted sesame oil

Steps:

  • In a large skillet, heat 2 tablespoons of the olive oil. Add the bok choy; season with salt and pepper. Cook over moderate heat, stirring, until golden and crisp-tender, 5 to 7 minutes. Transfer to a platter. Wipe out the skillet.
  • In the skillet, melt the butter in the remaining 1 tablespoon of oil. Season the fish with salt and pepper and add to the skillet skin side down. Cook over moderate heat until golden and crisp underneath, 3 minutes. Turn the fish and add the remaining ingredients to the skillet. Bring to a boil and cook, swirling the pan occasionally, until the sauce is slightly thickened and the fish is white throughout, 2 to 3 minutes longer. Spoon the sauce over the bok choy, top with the fish and serve.

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