Roasted Plantain wrapped Snapper Fillet with Virgin Salsa and Tomato Coulis 
(makes 2 servings)

 
Snapper

  • 2 Snapper fillers, 6 oz each
  • 1 Lemon or lime, juiced
  • Fish seasoning (and brand)
  • Salt and pepper
  • 1-2 Plantains, thinly sliced horizontally
  • Olive oil or butter
Virgin Salsa
  • 1/2 cup Diced tomatoes
  • 1/2 cup Sliced scallions
  • 2 tbsp Diced red bell peppers
  • 1/2 tbsp Chopped basil
  • 1/2 tbsp Chopped mint leaves
  • 1 Lemon, juiced
  • 2 tbsp Virgin olive oil
  • Salt and pepper to taste
Tomato Coulis
  • 1/2 cup Diced tomatoes
  • 1/2 cup Diced carrots
  • 2 tbsp Diced onions
  • 1/2 tsp Italian herb seasoning
  • 1/2 tsp Sugar
  • 1 cup Water
  • Salt and pepper to taste
Marinate the fish in the citrus juice, seasoning, salt and pepper for 30 minutes.  Wrap it with the sliced plantain.  Sear it in a non-stick pan on both sides until golden brown with a little olive oil or butter.  Bake it in a 350-degree oven for 10-12 minutes until done.
 
To make salsa, combine all ingredients and season with salt and pepper to taste.
 
To create tomato coulis, combine all ingredients in a small pot.  Cook until nearly thickened.  Puree in a blender and pour through sieve.
 
Serve cooked snapper atop rice and tomato coulis, top with salsa and enjoy!

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