This didn’t disappoint. I have an awesome fish monger in the neighborhood that provides sashimi grade goods to most of the sushi joints on the Northwest side. I got some Red Snapper and rolled back to a preparation I did for my friend from Germany Christian and his family when they visited summer before last with a bit of a twist.
Sauce
1/4 cup chicken stock
1/4 cup buttermilk
1 thinly sliced red (mine was orange) jalapeno
2T finely diced ginger
Combine in a small covered pot and simmer for 45 minutes on low heat. The ginger and jalapeno will infuse the broth with a tremendous amount of mouth exploding FLAVOR – not HEAT. There is a difference. The Buttermilk holds up well with the spices and imparts a nice creaminess without being heavy.
Cut 1 large Green Plantain in half. The Green Plantain is very much like a potato – starchy and firm. Not as sweet as the ripe plantain. It bakes well. Coat two 4×12 pieces of foil (shiny side) with olive oil and place peeled plantain halves dead center. Dust Plantains with curry and hot paprika. Wrap foil around the Plantains and bake at 375 for 30 minutes.
I served this with wilted baby bok choy but certainly, you can use something green of your own choosing. Nothing magic here but the bok choy is a nice accompaniment.
Saute 1 large peppered Red Snapper filet in 1T butter over medium low heat for 3 minutes per side until the fish is white and flaky.
Plate and spoon a couple of tablespoons of the sauce over the snapper and bok choy. You don’t need to use the entire amount of sauce but be sure to get all the jalapeno and a good dose of ginger onto the fish.
Mangia!
