Red Snapper With Black Beans Recipe
Ingredients
| 2 tablespoons reduced-sodium soy sauce | ||
| 1 tablespoon dark sesame oil | ||
| Ground ginger | 1/2 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| 3 tablespoons dry sherry or orange juice | ||
| Black pepper | 1/4 Teaspoon | |
| 4 red snapper fillets (about 5 ounces each) | ||
| Cooked black beans | 3 Cup (16 tbs) | |
| Sweet red pepper | 1 Tablespoon, finely chopped | |
| 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.
Chef
