Caribbean-style snapper with fried plantains and a rich, spicy sauce is a great way to serve fish for friends. Snapper is not always affordable, but rock fish is a good substitute. Make sure to find ripe plantains, which are yellow with dark brown spots and are soft to the touch. Serve this dish with Coconut Rice, sliced fresh mango, and sauteed greens for a Caribbean feast.
SERVES: 4
INGREDIENTS:
- 2 tablespoons vegetable oil
- 2 to 3 ripe plantains
- 4 snapper fillets, 5 to 7 ounces each
- 3 tablespoons vegetable oil (if sauteing)
- flour for dredging fish (if sauteing)
- olive oil for brushing fish (if grilling)
- 4 to 6 tablespoons butter
- 1 to 2 jalapenos, minced
- 2 tablespoons lime juice
- 1 1/2 tablespoons ginger juice
- 1/2 cup coarsely chopped, freshly roasted peanuts
INSTRUCTIONS:
COCONUT RICE
- Cook rice according to package directions, but replace half of the water used for cooking the rice with Coconut Milk. If desired, garnish the rice with toasted, shredded coconut.
SNAPPER CARIBBEAN-STYLE
- Peel the plantains. Sometimes the skin is difficult to remove, so try making 3 slits lengthwise from top to bottom, only as deep as the skin goes, making the skin easy to peel away.
- Slice the plantains diagonally into y4-inch-thick slices. Saute them over medium-high heat on each side in 2 tablespoons of vegetable oil until golden brown. Set aside.
- Saute or grill fish. To saute, dredge the fish in flour and saute in 3 tablespoons vegetable oil until golden brown on each side. To grill, place fillets that have been brushed with olive oil directly on the grill, cooking for approximately 5 minutes on each side. Cook until fishis opaque. .
- While cooking the fish, prepare the sauce. It takes only a few minutes to assemble once you’ve prepared all the ingredients.
- In a very hot saucepan over a high heat, heat butter until it browns. Do not burn. Throw in jalapenos for 1 minute, and turn off heat.
- Add lime juice, ginger juice, and peanuts. Pour over fish and serve with plantains on the side.
