Fried Snapper with Plantains

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield:  4 servings.

Ingredients:

4 cloves garlic, minced

2 limes, juice and zest

¼ cup (60 ml) olive oil

1/8 teaspoon (0.75 ml) salt

1/8 teaspoon (0.75 ml) pepper

1 2.2-pound (1 kg) whole snapper, cleaned and scaled

1/4 cup (60 ml) canola oil

1/2 cup (120 ml) all-purpose flour

2 tablespoons (30 ml) cilantro, chopped

1 lime, sliced into wedges

16 tostones, warm

 

Method:

In a mixing bowl, whisk together garlic, lime juice, lime zest, olive oil, salt and pepper.

Place fish on a plate and cover with marinade.

Rub the marinade into the skin and flesh of the fish and refrigerate for 1 hour.

Preheat oven to 375 F (190 C).

In a large skillet, heat canola oil over medium-high heat.

Remove fish from refrigerator and roll in the flour, to coat.

Place fish skin-side down into hot oil, and cook for 4 to 5 minutes.

Flip and continue cooking for 4 to 5 minutes, until both sides of the fish are browned.

Transfer fish to a parchment-lined baking tray and place in the oven for 8-10 minutes.

Remove from oven, garnish with cilantro and lime wedges.

Serve hot with warm tostones.