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Coconut-Chile Snapper With A Caribbean Bean Puree


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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

2 jalapeƱos, minced

4 (6-ounce) red snapper fillets, skinned

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