Best 14 Red Snapper With Black Beans Recipes

BAKED RED SNAPPER WITH BLACK BEANS

Steps:

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

GRILLED RED SNAPPER WITH BLACK BEANS

Steps:

• Score the fish twice on each side vertically. Combine the Oriental black beans, garlic, scallions, ginger, peanut oil, salt and pepper. Spread the mixture over the fish and inside the cavity. Let the fish marinate for at least 30 minutes.
• Preheat grill or broiler. Broil the fish for six to seven minutes on each side, or until done. To serve, sprinkle with coriander and garnish with lemon.

CITRUS-POACHED SNAPPER WITH BLACK BEAN SALAD

Steps:

• In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat.
• Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes.
• Carefully remove the snapper from skillet.
• For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper.

RED SNAPPER WITH BLACK BEANS

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.

SEARED SNAPPER WITH VIDALIA ONIONS AND BEAN RAGOUT

Steps:

• For the Bean Ragout: Soak the beans in water overnight. Drain and reserve.
• In a saucepan, heat 2 tablespoons of oil and saute the pancetta until lightly browned. Add the onions, carrots, and celery and saute until lightly golden brown, about 5 to 8 minutes. Add the reserved beans, vinegar, stock, bouquet garni, and salt. Bring to a boil, then lower to a simmer. Cook until just tender, about 40 minutes.
• For the Chanterelles: In a heavy skillet, heat the remaining 2 tablespoons of olive oil. Add the chanterelles and saute for 5 minutes or until golden brown. Add the tomatoes and saute another 3 minutes. Taste and adjust seasoning with salt and pepper.
• Vidalia Onion: In a medium saute pan, over high heat, saute onions in olive oil until crisp and golden in color. Reserve.
• For the Sauce: In a saucepan, over medium heat, add oil. When oil is hot, add shallots and saute until translucent. Deglaze with sherry and reduce in half. Add veal stock, cream, and some of the bean cooking liquid and continue to reduce until thick. Taste, and adjust seasoning with salt and pepper.
• For the Fish: Season fish with salt and pepper. In a non-stick saute pan, heat the olive oil until smoking. Sear fillets, skin side down for 3 minutes and golden in color. Add rosemary sprigs to oil. Turn fish over and cook on other side until translucent.
• To serve: divide the onions and place in center of each serving plate. Add the bean ragout on the side and place the seared fillet in center on top of onions and bean ragout. Top with the chanterelles. Coat with sauce.

THAI SNAPPER WITH BLACK BEAN BASIL SAUCE

Steps:

• Heat oil in a shallow pan and brown garlic. Add all peppers and saute for 1 minute. Add rest of the ingredients. Heat until simmering and pour over the fish.
• Suggested Wines: - Veuve Royale Brut, French Sparkling Wine - Tablas Hills, Paso Robles Red Wine, Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)

RED SNAPPER WITH OLIVE SALSA AND GREEN BEANS

Steps:

• Combine the salsa ingredients in a small bowl and allow the flavors to combine until ready to serve.
• Preheat a grill pan or cast-iron skillet to high heat. Drizzle the red snapper fillets with olive oil. Combine all the spices into a small bowl and run fht fish with the mixture. Place fish on the hot pan skin-side down. After about 3 minutes, turn and cook the fish 3 to 4 minutes longer.
• Cook green beans in 1 inch of boiling, salted water, covered, for 4-5 minutes, then drain. They should be bright green and still crisp. Return pan to heat and toss beans with oil and butter. Season with a little salt, transfer to a serving plate and garnish with the toasted almonds.
• To serve, put the green beans alonsdie the spiced snapper topeed with a generous serving of salsa.

PAN-FRIED RED SNAPPER WITH SALTED BLACK BEANS AND CHILIES

Steps:

• Pat fish dry with paper towels. Mix salt, gingerroot, white pepper and 1 teaspoon cornstarch. Coat both sides of fish with gingerroot mixture. Cover and refrigerate 30 minutes. Place beans in bowl cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water drain well.Cut 3 green onions diagonally into 1-inch pieces. Cut remaining green onion into thin slices. Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 tablespoon cornstarch, the water and sugar.Heat wok until very hot reduce heat to medium. Add 3 tablespoons vegetable oil tilt wok to coat side. Add fish fry until golden brown, turning once. Reduce heat to low.Cover and cook 10 miutes, turning after 3 minutes. Remove fish from wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add beans, green onion pieces, chilies and garlic stir-fry 1 minute. Add broth heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Add fish, wine and sesame oil turn fish to coat both sides. Cook 2 minutes or until fish is hot. Sprinkle with sliced green onion.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BLACKENED RED SNAPPER

Steps:

• In a small bowl, combine the paprika,oregano, thyme, cayenne, sugar, 1 teaspoonsalt, and black pepper. Set spicemixture aside.
• Place the fillets on a clean, dry work surface, skin side up, and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour.
• Heat 1 teaspoon oil in a heavy skillet.When hot, but not smoking, add half thefillets, seasoned side down. Cook untilwell browned, about 2 minutes. Flip; cookuntil fish is cooked through, 2 to 3 minutesmore. Carefully wipe skillet with apaper towel. Repeat with remaining oiland fillets; serve.

OVEN-STEAMED WHOLE SNAPPER WITH BLACK BEAN SAUCE

Steps:

• Preheat oven to 450°F.
• Rinse snappers and pat dry with paper towels. Cut 3 slashes about 1/2 inch deep on each side of fish and rub gingerroot, garlic, and salt to taste into slashes. Arrange fish in one layer in a 13- by 9-inch baking dish and drizzle on both sides with Sherry and soy sauce. Sprinkle mushrooms, carrots, scallions, and black beans over fish and cover dish tightly with foil.
• Bake fish in middle of oven 40 minutes, or until just cooked through. Gently push black bean mixture off fish. Transfer fish to platter with large metal spatulas and keep warm.
• Transfer black bean mixture and pan juices to a saucepan. In a small bowl stir together water and cornstarch and stir into black bean mixture. Simmer sauce 1 minute, or until thickened slightly, and pour over fish.
• Serve fish with rice.

COCONUT-JALAPENO RED SNAPPER WITH BANANA BLACK BEAN PUREE

Steps:

• Puree: heat oil in skillet over medium heat.
• Add shallots and garlic; cook 2 minutes.
• Add banana; cook 2 minutes, stirring occasionally.
• Stir in beans, 1/4 C broth, juice, cumin, and salt; cover and simmer 5 minutes.
• Place banana mixture and remaining 1/4 C broth in a food processor; process until smooth.
• Snapper: combine carrot, milk, chili powder, salt, and jalapeños in a large skillet over medium-high heat; bring to a simmer.
• Add fish to pan; cover and simmer 7 minutes on each side.

RED SNAPPER WITH FAVA BEAN PURéE

Steps:

• In a medium saucepan, bring the broth to a boil over medium-high heat. Add the beans. Reduce the heat to low and simmer until the beans are tender, 5 to 8 minutes. Drain the beans and reserve 1 cup of the broth. If using fava beans, when the beans are cool enough to handle, pop them out of their outer pods, discarding the pods. Combine the fava or lima beans and reserved broth in a blender or food processor. Add the mint and blend until smooth. Season with salt and pepper.
• In a large skillet, heat the olive oil over medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes on each side, until brown and the center is just opaque.
• Divide the fava bean purée among 4 serving plates. Place a fillet of red snapper on top of the purée. Serve immediately.

SAUTEED RED SNAPPER WITH RAGOUT OF BLACK BEANS AND A LEMON CILANTRO SAUCE

Steps:

• For Ragout: In medium saucepan, heat butter over medium heat. Cook and stir shallot and garlic 2 to 3 minutes. Add beans, tomatoes and parsley. Season with salt and pepper. Remove from heat; set aside and keep warm until ready to serve.
• For Leek Garnish: Blanch leeks in boiling water for 1 minute; strain and dry thoroughly with paper towels. Heat oil over medium-high heat until hot. Fry leeks until golden; drain on paper towels and set aside.
• For Lemon Cilantro Sauce: In medium saucepan, combine wine, shallot, ginger, lemon juice and half of the cilantro (leaves and stems) over medium-high heat. Reduce by until about 3 tablespoons liquid remains. Add cream; bring to a boil. Whisk in 2 pieces of butter at a time, waiting until melted before adding more. Remove from heat; strain sauce through a strainer into another saucepan; set aside and keep warm until ready to serve. Chop remaining 1/2 bunch cilantro (leaves only). Stir in cilantro just before serving.
• For Red Snapper: Season fish filets with salt and pepper, as desired. Heat oil in large nonstick skillet over medium heat. Cook fish filets, skin side down, until skin is crisp. Turn over and cook 3 to 5 minutes or until fish is cooked through.
• To serve, spoon black bean ragout on each of 4 serving plates. Top with fish filet. Place mound of fried shallots over filet; spoon lemon cilantro sauce around the center of plate.

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place red snapper filets on the prepared baking sheet, skin side down.
• Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
• Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
• Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.