Snapper "Las Islas"

Name: Snapper "Las Islas"
Ingredients: 6 cups 1/2-inch diced purple potatoes; 1/4 cup canola oil, plus more for pan frying; 6 cups 1/2-inch diced ripe plantains; 4 (8 ounce) snapper fillets (preferably yellowtail snapper); 1 cup flour; 2 eggs; 2 cups half-and-half; Roasted Garlic, Lemon, and Thyme Vinaigrette, recipe follows; Tomato and Roasted Red Pepper Aioli, recipe follows; 1/3 cup roasted garlic puree; 1 cup fresh squeezed lemon juice; 2 tablespoons chopped Italian flat leaf parsley; 3 tablespoons thyme leaves; 1 tablespoon kosher salt; 1/4 tablespoon black pepper; 1 1/2 cup canola oil; 1 egg yolk*; 1 tablespoon freshly squeezed lemon juice; 11/2 cup canola oil; 2 tablespoons roasted garlic puree; 1/4 cup marinated sun dried tomatoes, reserve 1/3 cup of oil from marinade; 1 roasted red pepper, peeled and seeded; 1 tablespoon chopped flat leaf parsley; 1 tablespoon chopped basil; Salt and pepper

25 ingredients

25 steps

Ingredients

6 cups 1/2-inch diced purple potatoes
1/4 cup canola oil, plus more for pan frying
6 cups 1/2-inch diced ripe plantains
4 (8 ounce) snapper fillets (preferably yellowtail snapper)
1 cup flour
2 eggs
2 cups half-and-half
Roasted Garlic, Lemon, and Thyme Vinaigrette, recipe follows
Tomato and Roasted Red Pepper Aioli, recipe follows
1/3 cup roasted garlic puree
1 cup fresh squeezed lemon juice
2 tablespoons chopped Italian flat leaf parsley
3 tablespoons thyme leaves
1 tablespoon kosher salt
1/4 tablespoon black pepper
1 1/2 cup canola oil
1 egg yolk*
1 tablespoon freshly squeezed lemon juice
11/2 cup canola oil
2 tablespoons roasted garlic puree
1/4 cup marinated sun dried tomatoes, reserve 1/3 cup of oil from marinade
1 roasted red pepper, peeled and seeded
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped basil
Salt and pepper

Directions

1

Preheat oven to 375 degrees Fahrenheit.
2

Toss the diced purple potatoes in 1/2 cup of canola oil and season with salt and pepper.
3

Pour onto a baking sheet roast the potatoes until they are just cooked through and can be pierced with a knife.
4

If you have a deep fryer, fry the plantains at 350 degrees until they begin to caramelize on the outside.
5

If you don?t have a fryer, saute the plantains in canola oil until they begin to caramelize.
6

Lightly dust the snapper fillets with flour and season them with salt and pepper.
7

Beat the eggs and half-and-half together and slide the snapper into the mixture.
8

Saute the fish topside down in canola oil or clarified butter.
9

When the fish is nicely browned, flip over and finish in oven until just cooked through.
10

Saute the potatoes and plantains until warmed through.
11

Toss with a few tablespoons of the Lemon Thyme Vinaigrette.
12

Place a few spoonfuls in the center of the plate and top with a snapper fillet.
13

Drizzle some of the vinaigrette around the fish and top the fish with a tablespoon of the Tomato and Roasted Red Pepper Aioli.
14

Combine all the ingredients except the oil in a blender.
15

Pour the oil in a slow stream with the blender on.
16

Set aside.
17

Make a mayonnaise with the egg yolk, lemon juice, and oil.
18

Whisk in the roasted garlic puree.
19

Combine the other ingredients in a blender and whisk the blended mixture into the roasted garlic mixture.
20

Season with salt and pepper.
21

*RAW EGG WARNING
22

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
23

To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
24

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
25

The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.