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Plantain crusted snapper w/ mango relish




Source of Recipe


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List of Ingredients







4 6 ounces of snapper or any other fish

4 2 ounces of plantain crust (see recipe below)

4 ounces of olive oil

Crust method: Four unripe plantain bananas cut into thin slices and fried until crisp. Transfer into food processor until fine crust is obtained. Season fish and coat with plantain crust and set aside.

Assembly: Sautee crusted fish with olive oil in skillet for 4 minutes or until light brown and done. Serve fish over steamed rice, mashed sweet potato, top with cold mango relish and citrus lime butter.

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Mango relish

1 cup fresh ripe mango meat cut in 1/4-inch cubes

2 tablespoons fine diced red onion

1 tablespoon fresh limejuice

1 tablespoon fine-diced cilantro

Mix all ingredients and keep chilled or on ice until serving

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Citrus lime butter sauce

1/2 pound sweet butter no salt. Cut in cubes

1/4 cup diced onion

2 cloves garlic diced

1 tablespoon butter to sauté onions and garlic

1/2 cup dry white wine

1/8 cup limejuice.

1/2 teaspoon lemon pepper

1/2 teaspoon lemon grass fine sliced

Sautee onion lemon grass and garlic in small pan with butter, until translucent, add wine, lemon juice, lemon pepper and reduce liquid to one-fourth. Take pan away from stove, with small whip add butter cubes slow until all butter is mended in a sauce, strain and serve.

Recipe