Baked Red Snapper With Black Beans
Updated Oct. 12, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound black beans
- 1small onion, finely chopped
- 1clove garlic, minced
- 1green chili, minced
- Freshly ground pepper to taste
- Coarse salt to taste
- 13- to 4-pound red snapper left whole, with head on
- 1clove garlic, peeled
- ½cup freshly squeezed orange juice
- Juice 1 lemon
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 1teaspoon paprika
- ½cup fresh coriander leaves
- Coarse salt and freshly ground pepper to taste
- ½cup peanut or olive oil
- Fresh coriander leaves to garnish
For the Beans
For the Snapper
Nutritional analysis per serving (6 servings)
715 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 55 grams carbohydrates; 14 grams dietary fiber; 5 grams sugars; 72 grams protein; 981 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Husband brought red snapper, and we baked it with the sauce - mostly followed the recipe, but it’s pandemic time and we weren’t going to go to the store for a bunch of cilantro and coriander seeds. Was super yummy, and we will make it again. Beans weren’t ready in time, and he had them with a poached egg for breakfast. Would have been awesome together.
Enjoyed the dish Really took 36 minutes to cook 2.6 lb fish Moist interesting sauce Would make again I generally don’t add salt Would add a little more Was good with rice and fresh asparagus
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