Sauteed Red Snapper with Ragout of Black Beans and a Lemon Cilantro Sauce Recipe

Ingredients
<br>- RAGOUT OF BLACK BEANS:
<br>- 3 tablespoons butter
<br>- 1 shallot, finely chopped
<br>- 1 clove garlic, finely chopped
<br>- 2 (15 ounce) cans black beans, rinsed and drained
<br>- 2 plum tomatoes, peeled and diced
<br>- 1/2 bunch parsley, chopped
<br>- salt and pepper to taste
<br>- LEEK GARNISH:
<br>- 3 leeks (white part only), julienned
<br>- olive oil for frying, as needed
<br>- LEMON CILANTRO SAUCE:
<br>- 1 cup white wine
<br>- 1 shallot, finely chopped
<br>- 1 slice fresh ginger, skin left on, coarsely chopped
<br>- 2 tablespoons lemon juice
<br>- 1 bunch cilantro, divided
<br>- 2 tablespoons heavy cream
<br>- 1 cup butter, cut into 16 pieces
<br>- salt and pepper to taste
<br>- RED SNAPPER:
<br>- 1 1/2 pounds fillet of red snapper, cut into 4 portions
<br>- salt and pepper to taste
<br>- Olive oil, as needed
<br><p></p>Directions
<br>step 1: For Ragout:  In medium saucepan, heat butter over medium heat. Cook and stir shallot and garlic 2 to 3 minutes. Add beans, tomatoes and parsley. Season with salt and pepper. Remove from heat; set aside and keep warm until ready to serve.
<br>step 2: For Leek Garnish:  Blanch leeks in boiling water for 1 minute; strain and dry thoroughly with paper towels. Heat oil over medium-high heat until hot. Fry leeks until golden; drain on paper towels and set aside.
<br>step 3: For Lemon Cilantro Sauce:  In medium saucepan, combine wine, shallot, ginger, lemon juice and half of the cilantro (leaves and stems) over medium-high heat. Reduce by until about 3 tablespoons liquid remains. Add cream; bring to a boil. Whisk in 2 pieces of butter at a time, waiting until melted before adding more.  Remove from heat; strain sauce through a strainer into another saucepan; set aside and keep warm until ready to serve. Chop remaining 1/2 bunch cilantro (leaves only). Stir in cilantro just before serving.
<br>step 4: For Red Snapper:  Season fish filets with salt and pepper, as desired. Heat oil in large nonstick skillet over medium heat. Cook fish filets, skin side down, until skin is crisp. Turn over and cook 3 to 5 minutes or until fish is cooked through.
<br>step 5: To serve, spoon black bean ragout on each of 4 serving plates. Top with fish filet. Place mound of fried shallots over filet; spoon lemon cilantro sauce around the center of plate.
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Ingredients
- RAGOUT OF BLACK BEANS:
- 3 tablespoons butter
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 plum tomatoes, peeled and diced
- 1/2 bunch parsley, chopped
- salt and pepper to taste
- LEEK GARNISH:
- 3 leeks (white part only), julienned
- olive oil for frying, as needed
- LEMON CILANTRO SAUCE:
- 1 cup white wine
- 1 shallot, finely chopped
- 1 slice fresh ginger, skin left on, coarsely chopped
- 2 tablespoons lemon juice
- 1 bunch cilantro, divided
- 2 tablespoons heavy cream
- 1 cup butter, cut into 16 pieces
- salt and pepper to taste
- RED SNAPPER:
- 1 1/2 pounds fillet of red snapper, cut into 4 portions
- salt and pepper to taste
- Olive oil, as needed

Directions
step 1: For Ragout: In medium saucepan, heat butter over medium heat. Cook and stir shallot and garlic 2 to 3 minutes. Add beans, tomatoes and parsley. Season with salt and pepper. Remove from heat; set aside and keep warm until ready to serve.
step 2: For Leek Garnish: Blanch leeks in boiling water for 1 minute; strain and dry thoroughly with paper towels. Heat oil over medium-high heat until hot. Fry leeks until golden; drain on paper towels and set aside.
step 3: For Lemon Cilantro Sauce: In medium saucepan, combine wine, shallot, ginger, lemon juice and half of the cilantro (leaves and stems) over medium-high heat. Reduce by until about 3 tablespoons liquid remains. Add cream; bring to a boil. Whisk in 2 pieces of butter at a time, waiting until melted before adding more. Remove from heat; strain sauce through a strainer into another saucepan; set aside and keep warm until ready to serve. Chop remaining 1/2 bunch cilantro (leaves only). Stir in cilantro just before serving.
step 4: For Red Snapper: Season fish filets with salt and pepper, as desired. Heat oil in large nonstick skillet over medium heat. Cook fish filets, skin side down, until skin is crisp. Turn over and cook 3 to 5 minutes or until fish is cooked through.
step 5: To serve, spoon black bean ragout on each of 4 serving plates. Top with fish filet. Place mound of fried shallots over filet; spoon lemon cilantro sauce around the center of plate.

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