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Red Snapper With Black Beans Recipe
|Reduced sodium soy sauce||2 Tablespoon|
|Dark sesame oil||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Orange juice/Dry sherry||3 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Red snapper fillets||4 (5 Ounce Each)|
|Cooked black beans||3 Cup (48 tbs)|
|Chopped sweet red pepper||1 Tablespoon|
|Green onion||1 , thinly sliced (Including Top)|
Serving size: Complete recipe
Calories 1199 Calories from Fat 210
% Daily Value*
Total Fat 23 g35.7%
Saturated Fat 3.5 g17.6%
Trans Fat 0 g
Cholesterol 125.8 mg
Sodium 2469.3 mg102.9%
Total Carbohydrates 136 g45.4%
Dietary Fiber 50.3 g201.4%
Sugars 5.6 g
Protein 109 g217.8%
Vitamin A 28.1% Vitamin C 99%
Calcium 46.2% Iron 43.7%
*Based on a 2000 Calorie diet
Lay the fillets, skin side down, on a large plate and rub 1 teaspoon of the mixture into the flesh side of each fillet.
2 In a heavy 10-inch skillet, combine the remaining soy sauce mixture with the beans.
Bring to a simmer over moderate heat, cover, and cook for 3 minutes or until the beans are heated through.
Place the fillets, skin side down, on top of the beans, cover, and cook for another 6 minutes or until the fish flakes easily when tested with a fork.
Transfer the fish to a heated serving platter, spoon the beans and cooking liquid over each fillet, and sprinkle with the red pepperand green onion.