Snapper "Las Islas"
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
59
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.5 cup
Canola Oil1 cup
Flour2
Eggs2 cups
Half-And-Half3 tbsps
Thyme Leaves1 tbsp
Kosher Salt1 tablespoon
Flat Leaf Parsley (chopped)1 tbsp
Basil (chopped)1
SaltDirections:
1
Preheat oven to 375 degrees Fahrenheit
2
Toss the diced purple potatoes in 1/2 cup of canola oil and season with salt and pepper
3
Pour onto a baking sheet roast the potatoes until they are just cooked through and can be pierced with a knife
4
If you have a deep fryer, fry the plantains at 350 degrees until they begin to caramelize on the outside
5
If you don?t have a fryer, saute the plantains in canola oil until they begin to caramelize
6
Lightly dust the snapper fillets with flour and season them with salt and pepper
7
Beat the eggs and half-and-half together and slide the snapper into the mixture
8
Saute the fish topside down in canola oil or clarified butter
9
When the fish is nicely browned, flip over and finish in oven until just cooked through
10
Saute the potatoes and plantains until warmed through
11
Toss with a few tablespoons of the Lemon Thyme Vinaigrette
12
Place a few spoonfuls in the center of the plate and top with a snapper fillet
13
Drizzle some of the vinaigrette around the fish and top the fish with a tablespoon of the Tomato and Roasted Red Pepper Aioli
14
Combine all the ingredients except the oil in a blender
15
Pour the oil in a slow stream with the blender on
16
Set aside
17
Make a mayonnaise with the egg yolk, lemon juice, and oil
18
Whisk in the roasted garlic puree
19
Combine the other ingredients in a blender and whisk the blended mixture into the roasted garlic mixture
20
Season with salt and pepper