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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources