Recipe by Canned Food Alliance
"This dish is a great alternative to ordinary fish dishes."
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RAGOUT OF BLACK BEANS:
shallot, finely chopped
garlic, finely chopped
2 (15 ounce) cans
black beans, rinsed and drained
plum tomatoes, peeled and diced
salt and pepper to taste
leeks (white part only), julienned
olive oil for frying, as needed
LEMON CILANTRO SAUCE:
fresh ginger, skin left on, coarsely chopped
butter, cut into 16 pieces
1 1/2 pounds
fillet of red snapper, cut into 4 portions
Olive oil, as needed
I think I may have messed this up. The ragout of black beans and the lemon cilantro sauce was great, but I would definitely use fresher fish (not pre-frozen) next time. I didn't make the leek garnish. I think this was a little too advanced for me!
Overall very good. We substituted Cod in place of Snapper. The cod cooks fast but falls apart. Next time we may try sea scallops. Lots of prep work involved, many steps, plan for an hour to prepare the meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Sauteed Red Snapper with Ragout of Black Beans and a Lemon Cilantro Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 923
** Calories from Fat: 663
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