You can never have too many side dish recipes, so give Roasted Pompano with Citrus Avocado Salsa, Cilantro Butter & Spicy Plantains a try. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 960 calories, 6g of protein, and 83g of fat each. A mixture of lime, blood oranges, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Mexican cuisine. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
1
Peel and slice the plantains into 3/4 inch thick discs. Melt 4 tablespoons butter in a well seasoned cast iron or non-stick skillet set over medium heat.
Ingredients you will need
Plantain
Butter
Equipment you will use
Frying Pan
2
Add the canola oil and continue heating another minute or so.
Ingredients you will need
Canola Oil
3
Cook the plantains on both sides until just beginning to brown and soften.
Ingredients you will need
Plantain
4
Remove the par fried slices to a paper towel lined plate and carefully smash and flatten each slice to about 3/8-inch thick, taking care to keep them intact. The bottom of a glass works well.
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Paper Towels
5
Meanwhile mix the Wondra and spices together. Then dredge the smashed plantains in the flour mixture until well coated. Return them to the still hot pan and cook them until well browned on both sides.
Ingredients you will need
Plantain
Spices
All Purpose Flour
Equipment you will use
Frying Pan
6
Serve warm alongside the fish.
Ingredients you will need
Fish
7
Preheat oven to 400 degrees. Make the cilantro butter by combining butter, minced cilantro and rum.
Ingredients you will need
Cilantro
Butter
Rum
Equipment you will use
Oven
8
Place mixture on plastic wrap, and form into 1 1/2-inch thick log.
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Wrap
Equipment you will use
Plastic Wrap
9
Place in refrigerator to set.
10
Supreme the oranges by slicing off the peel and pith in strips, then removing each section of citrus by slicing between the membranes. Reserve peel.
Ingredients you will need
Orange
11
Combine the orange supremes, onion, bell and habanero peppers, and cilantro leaves in a bowl and mix well. Then add the avocado and lime juice, carefully folding the mixture to combine.
Ingredients you will need
Fresh Cilantro
Lime Juice
Habanero Chili
Avocado
Peppers
Orange
Onion
Equipment you will use
Bowl
12
Add salt and pepper to taste and refrigerate until ready to use.
Ingredients you will need
Salt And Pepper
13
Cut the lime slices in half forming half-moons. Prepare the whole pompano by cutting 4 vertical parallel slices, about 1/2 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 any reserved citrus peels and the small bunch of cilantro.
Ingredients you will need
Salt And Pepper
Lime Slice
Cilantro
Fish
14
Drizzle both sides of the fish with olive oil and season with more salt and pepper.
Ingredients you will need
Salt And Pepper
Olive Oil
Fish
15
Place in an oiled, shallow baking sheet and roast, without turning, 25-30 minutes; until you see the skin bubbling slightly and swelling.
Equipment you will use
Baking Sheet
16
Remove from oven. Flesh should feel lightly firm and springy. Fillet the fish at the table for a dramatic presentation.
Ingredients you will need
Fish
Equipment you will use
Oven
17
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 its belly.
Ingredients you will need
Fish
18
Transfer this fillet to a serving plate. Then remove the bone structure from the fish by carefully lifting up on the tail towards the head, exposing the bottom fillet. Turn this fillet over, skin side up, to serve.
Ingredients you will need
Bone
Fish
19
Slice cilantro butter into discs, and place 1-2 discs on each fillet on the flesh side. Spoon salsa over fillets, garnish with mixed citrus zest and serve warm with the plantains.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.