|
|
Plantain-Crusted Fish
"The first time I made this dish was in the late 80’s in Miami, where I started my love affair with Latin Cuisine," says Andrew DiCataldo, executive chef of Patria in Rahway. "Over the years the sauces and accompaniments have changed, but the nutty crunch of the unripe green plantain chips have never changed."
Do you like this story?
"To make this even more quick and easy," DiCataldo says, "crush a bag of plantain chips. Serve this with some black beans and rice and a tropical salsa of pineapple and mango."
Serves: 4
Ingredients:
4 green plantains peeled & very thinly sliced (length wise)
Light olive oil
½ teaspoon of cayenne
1 teaspoon of garlic powder
2 teaspoons of kosher salt
1 cup of flour
4 filets of flaky white fish such as tilapia, snapper, or halibut
Preparation:
Preheat oven to 400 degrees. Grease a baking sheet with the light olive oil and lay the plantain slices in a single layer and bake in the oven until crunchy and golden brown. Remove from oven, and when chips have cooled grind them with a mortar and pestle.
In a separate bowl mix the spices and flour together and dredge the fish filets into the mixture. Then brush the filets with light olive oil before pressing the filets into the crushed plantain chips.
Heat a skillet or sauté pan over medium heat with light olive oil. Place the filets into the pan, crust side down, and cook for 1-2 minutes. Turn fish over and place it into the oven for about 6-8 minutes depending on the thickness of the fish. Remove from oven and serve.
