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Key Lime Grilled Whole Snapper with Mango Brown Butter Vinaigrette and Gingered Smashed Plantains Recipe

Key Lime Grilled Whole Snapper with Mango Brown Butter Vinaigrette and Gingered Smashed Plantains Recipe

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Key Lime Grilled Whole Snapper with Mango Brown Butter Vinaigrette and Gingered Smashed Plantains

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Ingredients:

Serving

2 whole snappers , eviscerated and scaled
fleur de sel
freshly cracked black pepper
12 key limes, washed and sliced
2 red onions, sliced
2 tbsp ginger , julienned
1/2 cup extra virgin olive oil
10 tbsp whole, unsalted butter
1 ripe mango , rough dice
4 key limes, juiced
2 lemons, juiced
1 tbsp dijon mustard
2 sliced shallots
salt and freshly ground black pepper
canola oil, for cooking
2 large plantains, peeled and sliced into 2-inch thick slices
2 tbsp minced ginger
2 tbsp honey
1/2 cup thinly sliced scallions, green part only

Directions:

Pat dry the fish inside and out. Season inside and out with salt and pepper. Mix the key limes, onions, ginger, and olive oil together. Stuff the fish with the mixture. Rub the outside with a little of the olive oil. On a prepared (cleaned and oiled), medium hot grill, place the fish and grill both sides. Watch for flare-ups. Have a squirt bottle of water handy to prevent burning. Cook the fish for about 10 to 12 minutes a side or until the fish is flaky. Let rest for 5 minutes before serving.
On a large oval, zig-zag the mango brown butter. Place the plantains on the plate and top with fish. Drizzle some more brown butter on the fish.
Beverage: Fresh Key Lime Margaritas (3 parts 100 percent agave tequila like Herradura or Patron, 2 parts lime juice and 1 part Cointreau) or Virgin Margaritas
Mango Brown Butter Vinaigrette:
Heat the butter in a small skillet over low heat until it browns, about 10 minutes. Watch carefully as the butter can burn quickly, after browning. It will smell like buttered popcorn.
In a blender combine the mango, juices, Dijon and shallots. Blend until smooth. Add the hot butter while blender is on. Season and check for flavor. Keep at room temperature. For storage overnight, keep in the refrigerator and bring back to room temperature for service.
Gingered Smashed Plantains:
In a heavy skillet, coat well with oil and bring to medium-high heat. Season the plantains and saute until brown. Flip to brown other side. Drain on paper towels. Lay each slice topped with a little minced ginger on a 5 by 10 triple folded piece of aluminum foil. Fold foil over and smash with saute pan, pot or mallet. to form a small pancake. Reheat pan to medium heat and coat with oil. Saute the 'pancakes' until cooked through. (Can be easily pierced with a fork.) Right before serving drizzle with honey and toss with the scallions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	897.82 Kcal (3759 kJ)
Calories from fat	536.67 Kcal
		% Daily Value*
Total Fat	59.63g	92%
Cholesterol	116.66mg	39%
Sodium	133.85mg	6%
Potassium	1425.15mg	30%
Total Carbs	68.9g	23%
Sugars	41.67g	167%
Dietary Fiber	7.7g	31%
Protein	27.99g	56%
Vitamin C	75mg	125%
Vitamin A	0.4mg	12%
Iron	2mg	11%
Calcium	108.6mg	11%

Amount Per 100 g
Calories	172.88 Kcal (724 kJ)
Calories from fat	103.34 Kcal
		% Daily Value*
Total Fat	11.48g	92%
Cholesterol	22.46mg	39%
Sodium	25.77mg	6%
Potassium	274.42mg	30%
Total Carbs	13.27g	23%
Sugars	8.02g	167%
Dietary Fiber	1.48g	31%
Protein	5.39g	56%
Vitamin C	14.4mg	125%
Vitamin A	0.1mg	12%
Iron	0.4mg	11%
Calcium	20.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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