Plantain Crusted Snapper

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
1

A pleasure for the eyes as well as the tastebuds, this snapper dish will be sure to delight. Colorful and spicy ingredients come together in a lovely presentation.

Ingredients

2 green plantains
2 oz. ancho chile powder
1 tbsp. salt
4 ears corn on the cob
1 red bell pepper, diced
1 poblano chile, diced
1 red onion, diced
1 tomato, concasse
5 drops habanero chile sauce
2 oz. fresh cilantro, chopped
2 red bell peppers
5 leaves fresh basil
1 tsp. garlic, minced
1 oz. Parmesan, grated
6 oz. olive oil
Salt and pepper, as needed
2 bunches fresh cilantro, stems removed
8 oz. grapeseed oil
Salt and pepper, to taste
1 12-in. spinach tortilla, cut into a 2-in. wide strip
Canola oil, as needed
1 7-oz. red snapper fillet, skin on

Steps

1. Peel and slice plantains. Deep-fry at 300° F. until crisp; cool. In a food processor, pulse into flakes. Mix with chile powder and 1 tbsp. salt. Reserve.

2. For salad, cut fresh corn off the cob and char in a hot skillet. Over high heat, quickly sauté bell pepper, poblano, and onion. Cool and combine with tomato, habanero sauce, and cilantro. Reserve.

3. For pesto, roast and peel bell peppers. Puree in blender with basil, garlic, Parmesan, oil, salt, and pepper. Reserve.

4. In a blender, combine cilantro and grapeseed oil; season. Reserve oil.

5. Form a ring with tortilla strip and bake at 250° F. for 20 min. or until crisp.


Per order:

1. In smoking-hot canola oil, sear skin side of fillet; flip and sear flesh side. Transfer to a sizzle platter flesh side up. Pat on plantain flakes. Finish in oven, approx. 8 min.

2. Decorate plate with zigzags of red pesto and dots of cilantro oil. Place tortilla ring in center, fill with corn salad . Place fillet on top of ring and serve.

Source: Recipe from Chef John McGrath

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources