Sautéed Fish Fillets with Plantains
Pescado con Plátanos MachosA spicy citrus marinade with fiery habanero chile infuses the fish with flavor and a hint of heat in the style of Yucatán. (Use protective gloves when handling the hot habanero chile.) Sautéed plantains accompany the fish, and plantains are easy to find these days in supermarkets or Latin-American grocery stores.
Ingrediënten
Makes 4 servings
- 3 tablespoons olive oil
- 1 large garlic clove finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1 habanero chile quartered and seeded, veins removed
- 1 teaspoon brown sugar
- ½ teaspoon salt
- ⅛ teaspoon freshly ground pepper or to taste
- 4 6- to 7-ounce white fish fillets, such as snapper, each about 3⁄4-inch thick
- 1 tablespoon unsalted butter
- 2 medium plantains halved crosswise, peeled, and quartered lengthwise
- Lime wedges
Instructies
- In a large shallow glass baking dish, mix together 2 tablespoons of the oil, and the garlic, lime and orange juices, chile, brown sugar, salt, and pepper.
- Let stand at room temperature 25 minutes.
- Meanwhile, preheat the oven to 200°.
- Melt the butter in a large nonstick skillet over medium heat and cook the plantain pieces, turning, until golden brown on all sides, 4 to 6 minutes total.
- Season lightly with salt.
- Transfer to a plate and keep warm in the oven.
- Remove the fish from the marinade, discarding the marinade.
- Blot the fish with paper towels.
- In a clean, large nonstick skillet, heat the remaining tablespoon of oil.
- Put the fish in the pan and cook about 3 minutes per side, or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork.
Notes / Tips / Wine Advice:
Serve the fish hot with the plantains.
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