Red Snapper With Black Beans
|Reduced sodium soy sauce||2 Tablespoon|
|Dark sesame oil||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Orange juice/Dry sherry||3 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Red snapper fillets||4 (5 Ounce Each)|
|Cooked black beans||3 Cup (48 tbs)|
|Chopped sweet red pepper||1 Tablespoon|
|Green onion||1 , thinly sliced (Including Top)|
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.