Plantain-Crusted Red Snapper Fillet
Chef Walter Staib whips up some Plantain-Crusted Red Snapper Fillet with a Citrus Scotch Bonnet Glaze.
Serves 4
Ingredients
Snapper Fillets
4 6-ounce Red Snapper Fillet
Salt & Pepper to taste
2 medium-sized plantains, sliced lengthwise
4 tablespoons vegetable oil
Citrus Glaze
2 cups orange juice
¼ cup lemon juice
½ tablespoon grated zest of orange
2 tablespoons sugar
Scotch bonnet pepper to taste
1 ounce butter, cut in two pieces
Method
1. Prepare the Snapper Fillets: Season the fish with salt and pepper.
2. In a large skillet heat 2 tablespoons of the oil. Add the snapper searing on each side until cooked through, about 3 minutes per side. Reserve.
3. Boil the plantains in just enough salted water to cover, boil until the plantains are pliable.
4. Wrap fish with plantain slices, overlapping each slice until fish is completely wrapped.
5. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat.
6. Add plantain-wrapped snapper and cook for 2-3 minutes, occasionally pressing down on the pieces, and flip with a spatula to help the plantain become golden brown and fully cooked.
7. Remove from skillet and place on a rack to drain off any excess oil.
8. Prepare the Citrus Glaze: Place orange juice, lemon juice, orange zest and sugar in a small sauce pan and reduce over medium heat to a light glaze (about 2/3 cup). Add scotch bonnet pepper to taste. Whisk in butter piece by piece and spoon over cooked red snapper.
