Roasted Pompano with Blood Orange Avacado Salsa, Cilantro Butter & Spicy Plantains

Name: Roasted Pompano with Blood Orange Avacado Salsa, Cilantro Butter & Spicy Plantains
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Mexican
Ingredients: 1 avocado, diced; 2 blood oranges; 0 teaspoons cayenne pepper (or to taste); 1 Tbsp chili powder; 1 large bunch cilantro; 2 Tbsps cilantro leaves, minced; 1 teaspoon ground cumin; 1 lime, juice only; 8 slices lime; 2 servings citrus peel; 1 Tbsp olive oil; 1 small red pepper, diced; 2 servings salt an pepper; 1 Tbsp spiced rum; 4 Tbsps unsalted butter, room temperature

You can never have too many side dish recipes, so give Roasted Pompano with Blood Orange Avacado Salsa, Cilantro Butter & Spicy Plantains a try. One portion of this dish contains roughly 4g of protein, 46g of fat, and a total of 495 calories. This gluten free, primal, and vegetarian recipe serves 2. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of avocado, bell pepper, juice of lime, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

FISH AND SALSA

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Salsa

Fish

Preheat oven to 400 degrees. Make the cilantro butter by combining butter, cilantro and rum.

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Cilantro

Butter

Rum

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Oven

Place mixture on plastic wrap, and form into 3inch log.

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Wrap

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Plastic Wrap

Place in refrigerator to set.

â€œSupremeâ€ the oranges by slicing off the peel and pith in strips, then removing each section of citrus by slicing between the membranes. Reservepeel.

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Orange

Combine the orange supremes, onion, bell and habanero peppers, and cilantro in a bowl and mix well. Then add the avocado and limejuice and carefully fold to combine.

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Cilantro

Habanero Chili

Avocado

Peppers

Orange

Onion

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Bowl

Add salt and pepper to taste and refrigerate until use.

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Salt And Pepper

Prepare pompano by cutting 4 vertical parallel slices, about ½ inch deep and 2 inches apart, down each side of the fish. Stuff each cut with 1 half-moon shaped lime slice on both sides. Season the cavity with salt and pepper and stuff with reserved citrus peels and cilantro.

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Salt And Pepper

Lime Slice

Cilantro

Fish

Drizzle both sides with olive oil and season with salt and pepper.

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Salt And Pepper

Olive Oil

Place on oiled, shallow baking sheet and bake without turning 25-30 minutes, or until you see the skin bubbling slightly and swelling.

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Baking Sheet

Oven

Remove from oven. Flesh should feel lightly firm and springy.

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Oven

Remove top fillet by cutting along and on top of backbone, carefully lift fillet off the bones, working from the top of the fish down to itâ€™s belly. Then remove the bone structure by carefully lifting up on the tail towards the head, exposing the bottom fillet.

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Bone

Fish

Slice cilantro butter into discs, and place 1-2 discs on each fillet on the flesh side. Spoon salsa over fillets, and serve.PLANTIANS

Ingredients you will need

Cilantro

Butter

Salsa

Peels and slice the plantains into 3/4 inch discs

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Plantain

Melt butter in a cast iron or non-stick skillet

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Butter

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Frying Pan

Cook the plantains on both sides until just beginning to brown and soften. Then mash and flatten slightly using 2 forks.

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Plantain

Remove the plantains from skillet and let drain on paper towels.

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Plantain

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Paper Towels

Frying Pan

Meanwhile mix the flour and spices together well. Then dredge the plantains in the flour mixture until well coated.

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Plantain

Spices

All Purpose Flour

Return them to the pan and cook them until well browned.

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Frying Pan

Serve warm alongside the fish.

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Fish

Equipment

Ingredients

Servings:

avocado, diced 2

blood oranges 0teaspoons

cayenne pepper (or to taste)1Tbsp

chili powder 1large bunch

cilantro 2Tbsps

cilantro leaves, minced 1teaspoon

ground cumin 1

lime, juice only 8slices

lime 2servings

citrus peel 1Tbsp

olive oil 1small

red pepper, diced 2servings

salt an pepper 1Tbsp

spiced rum 4Tbsps

unsalted butter, room temperature

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.