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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources