Red Snapper With Black Beans Recipe
Ingredients
2 tablespoons reduced-sodium soy sauce
1 tablespoon dark sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons dry sherry or orange juice
1/4 teaspoon black pepper
4 red snapper fillets (about 5 ounces each)
3 cups cooked black beans
1 tablespoon finely chopped sweet red pepper
1 green onion, including top, thinly sliced
Directions
1 ln a small bowl, combine the soy sauce, oil, ginger, garlic powder, sherry, and black pepper.
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.
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.
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