I’ve really been on this latin, carribbean kick lately! Maybe it’s becuase I’m trying to psych myself up for my Jamaican honeymoon in a few weeks. Anyway, I made the recipe below and it was just amazing. Mr. Hillman’s Helpings said “you could pay $30 for something like that in a restaurant!” I couldnt find snapper at the store so I used tilapia. Enjoy!


2 teaspoons canola oil
1/4 cup minced shallots
1 garlic clove, minced
3/4 cup thinly sliced banana (about 1 banana)
1 cup canned black beans, rinsed and drained
1/2 cup organic vegetable broth (such as Swanson Certified Organic), divided
1 tablespoon fresh lime juice
1 1/2 teaspoons ground cumin
1/4 teaspoon salt

1 cup shredded carrot (about 1 carrot)
1 cup light coconut milk
2 teaspoons chili powder
1/4 teaspoon salt
2 jalapeños, minced
4 (6-ounce) red snapper fillets, skinned

To prepare puree, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 2 minutes or until tender, stirring occasionally. Add banana; cook 2 minutes, stirring occasionally. Stir in beans, 1/4 cup broth, juice, cumin, and 1/4 teaspoon salt; cover and simmer 5 minutes or until all liquid is absorbed. Place banana mixture and remaining 1/4 cup broth in a food processor; process until smooth.

To prepare snapper, combine carrot, milk, chili powder, 1/4 teaspoon salt, and jalapeños in a large nonstick skillet over medium-high heat; bring to a simmer. Add fish to pan; cover and simmer 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.