CLEVELAND, OH (WOIO) - Beachwood’s Paladar Latin Kitchen is dishing in a Lenten-friendly fried whole red snapper with pebre and roasted garlic pasilla pepper aioli with grilled plantains through Easter.
- Flour 3 cups
- Kosher salt 1 Tbl.
- Black pepper 1/2 Tbl.
- Paprika 1/2 Tbl.
Add All and mix well
- Diced tomatoes 1 cup
- Chopped cilantro 1/2 cup
- Sherry vinegar 1/4 cup
- Olive oil 1/3 cup
- Peeled chopped garlic 1 Tbl.
- Crushed red pepper 1 tsp.
- Kosher Salt 1 tsp.
- Chopped green onions 1/2 cup
Mix All ingredients and chill
Roasted Garlic and Pasilla Pepper Aioli
- Oven roasted garlic 1/4 cup
- Regular mayo 1 cup
- Kosher salt 1/2 Tbl.
- Dried pasilla pepper or ancho pepper
Chop dried pepper and place in hot water for half an hour
Drain pepper and blend all remaining items, chill
Whole red snapper and grilled plantains procedure (Filets work fine as well if whole is not available)
Ripe plantains are best , yellow in color and slightly soft to touch. This recipe uses only two plantains (ripen in brown paper bag if needed)
Good and clean frying liquid is essential for this. If you do not have a fryer, a cast iron skillet is OK. Just flip the fish and take a temperature of 160 degrees internally to ensure fully cooked
Score with knife three two-inch cuts on side of snapper
Dredge in flour and place in a fryer with 350 degree oil for four minutes
Meanwhile, cut ripe plantain lengthwise and salt unpeeled side. Place on grill for two minutes and remove
Drain Snapper on paper towels for one minute
Remove the plantains from grill and remove peel
Place plantains on plate criss-cross
Place whole snapper next to grilled plantains
Drizzle aioli over fish and plantains
Spoon on pebre sauce over all and garnish with lime and pinch of cilantro