Ingredients
For the beans:
- 1 pound black beans
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 green chili, minced
- Freshly ground pepper to taste
- Coarse salt to taste
For the snapper:
- 1 3- to 4-pound red snapper left whole, with head on
- 1 clove garlic, peeled
- ½ cup freshly squeezed orange juice
- Juice 1 lemon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ cup fresh coriander leaves
- Coarse salt and freshly ground pepper to taste
- ½ cup peanut or olive oil
- Fresh coriander leaves to garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
1056 calories; 34 grams fat; 6 grams saturated fat; 13 grams monounsaturated fat; 11 grams polyunsaturated fat; 78 grams carbohydrates; 19 grams dietary fiber; 6 grams sugars; 106 grams protein; 146 milligrams cholesterol; 1181 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 serving
Preparation
- 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.
Dining and Cooking