Halibut and Plantain Lasagna

Ease of preparation rating: Medium.

Yield:  6 servings.

Ingredients:

1 pound (454 grams) skinless, boneless halibut filet

1 tablespoon (15 ml) black peppercorns

2 bay leaves

2 tablespoons (45 ml) corn oil

1 onion, finely chopped

2 cloves garlic, chopped

1 red bell pepper, finely chopped

1 orange bell pepper, finely chopped

¼ cup (60 ml) chopped fresh cilantro

1 cup (240 ml) vegetable oil

4 ripe plantains, peeled and sliced lengthwise to ¼-inch thick

1/2 cup (120 ml) honey

6 eggs, beaten

12 ounces (350 grams) Cotija cheese, crumbled (may substitute mozzarella or feta cheese)

Salt and pepper

Method:

Fill a medium saucepan with water, add halibut, peppercorns and bay leaves.

Bring to a simmer over medium-high heat and simmer for thirty minutes, or until halibut is opaque and cooked through.

Using a slotted spoon, remove halibut from the water and transfer to a cutting board.

Using two forks, shred fish into small pieces, transfer to a small bowl and set aside.

Heat corn oil in a large skillet over medium-high heat.

Add onion, garlic, red pepper, and orange pepper.

Stir and cook for four to five minutes, or until onions are soft.

Remove from heat, then combine pan contents with the halibut, set aside.

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

Fry plantains in batches, two to three minutes per side, or until flesh is tender and exterior is crisp and golden, drain on paper towels.

Preheat oven to 375 F (190 C).

In an 8-inch by 10-inch (20.5 cm x 25.5 cm) greased baking dish, add a layer of plantain strips.

Cover with one third of the fish mixture and drizzle with some honey.

Add a second layer of plantain strips, fish, and honey, then repeat to create a third layer.

Pour beaten eggs over the top layer and cover with Cotija cheese.

Place baking dish in oven, and bake for thirty to thirty-five minutes, or until cheese is browned.

Remove from oven, and let rest for five to six minutes.

Slice into even portions, garnish with cilantro, season with salt and pepper, and serve hot.