We love mangoes here at Eating Our Words, and as summer comes to an end, we're panicking and glutting ourselves on them before it's too late. So we think it's perfectly reasonable to share two recipes with mango in two weeks. In fact, you're welcome. This time, we've got a Latin-fusion red snapper recipe, courtesy of Julia's Bistro.
The recipe, after the jump.
4 (6-ounce) red snapper fillets 1 egg ¼ cup flour ½ cup milk 2 ounces plantain chips 1 tablespoon canola oil Salt and pepper Small parsley (for garnish) Chives (for garnish)
Sauce 2 cups mango pulp ½ cup white wine 1 tablespoon minced garlic Salt and white pepper 1 tablespoon canola oil Two sticks of butter ½ cup of chopped red onions
1. Preheat oven to 300 degrees F.
2. For sauce, in a large sauté pan, heat a tablespoon of oil on medium heat. When the oil is hot, sauté the onion and the garlic until soft and then incorporate the wine. Let it reduce for about three to four minutes.
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2. Add the mango puree and let it boil. Add salt and white pepper, remove from heat and add the butter slowly.
3. For fish, season each fillet with salt and pepper. Place plantain chips in the food processor and process until the consistency of the chips are fine flakes (be careful not to overdo it).
4. In a large bowl mix the egg and milk and in another large bowl mix the flour and the plantain flakes. In a large sauté pan, heat the tablespoon of oil. Dip the fish in the milk and egg mix, then in the plantain and flour mix. When the oil is hot, fry the fish for 2 minutes on each side and then put in the oven for 4 minutes.
5. To serve, place the fillets on a serving platter drizzled with sauce and garnish with parsley and chives.