Print Options

Back to Red Snapper with Black Beans >

Include these items:

Taste of Home Logo

Red Snapper with Black Beans

 Red Snapper with Black Beans
Our Test Kitchen developed this appealing recipe that's ready to serve in less than 30 minutes. Before you scoot out the door, treat yourself to these mild, flaky fillets topped with spicy black beans.
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 3/4 cup canned black beans, rinsed and drained
  • 3 tablespoons chopped red onion
  • 2 tablespoons olive oil, divided
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon pepper, divided
  • 1 to 2 drops hot pepper sauce
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 red snapper or grouper fillets (8 ounces each)
  • 1-1/2 teaspoons butter
  • 1 tablespoon minced fresh cilantro

Directions

  • In a large saucepan, combine the beans, onion, 1 tablespoon oil,
  • vinegar, mustard, garlic, 1/8 teaspoon salt, dash pepper and pepper
  • sauce. Cook, uncovered, over low heat for 10 minutes, stirring
  • occasionally.
  • Meanwhile, in a shallow bowl, combine the flour and remaining salt
  • and pepper. Dip fillets in flour mixture.
  • In a large skillet, heat butter and remaining oil over medium heat.
  • Cook fillets for 5-6 minutes on each side or until fish flakes

2 of 2

Red Snapper with Black Beans (continued)

Directions (continued)

  • easily with a fork. Top with black bean mixture; sprinkle with
  • cilantro. Yield: 2 servings.
Nutritional Facts: 1 fillet with 1/3 cup bean mixture equals 469 calories, 19 g fat (4 g saturated fat), 92 mg cholesterol, 689 mg sodium, 22 g carbohydrate, 4 g fiber, 50 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.