Whole Roasted Snapper With Mojo, Pickled Fennel Salad, Fried Plantains

Whole Roasted Snapper With Mojo, Pickled Fennel Salad, Fried Plantains

Try 2015 Chef to Watch Jeffrey Hansell’s Whole Roasted Snapper With Mojo, Pickled Fennel Salad, and Fried Plantains.

Whole Roasted Snapper With Mojo, Pickled Fennel Salad, Fried Plantains
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Ingredients
  1. Vegetable oil, for frying
  2. 2 plantains, thinly sliced lengthwise
  3. 4 (1½- to 2-pound) whole snapper, gutted and scaled
  4. 1 teaspoon salt
  5. 1 teaspoon ground black pepper
  6. Mojo (recipe follows)
  7. Fennel Salad (recipe follows)
  8. Garnish: micro greens
Instructions
  1. Preheat oven to 425°. Spray a large baking dish with cooking spray.
  2. In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°. Add plantain in batches, if necessary, and cook, turning occasionally, 3 minutes or until golden. Let drain on paper towels.
  3. Season fish on all sides with salt and pepper. Place on baking dish, 
and spoon Mojo over each fish. 
Bake 12 to 15 minutes, or until cooked through. Garnish with micro greens, if desired. Serve with 
Fennel Salad and fried plantains.
Louisiana Cookin https://www.louisianacookin.com/
Pickled Fennel Salad
Serves 4
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Ingredients
  1. 1/2 fennel bulb, thinly shaved
  2. 1/2 watermelon radish, julienned
  3. 1/2 red onion, shaved, rinsed under cold water, and drained
  4. 2 tablespoons rice wine vinegar
  5. 1 tablespoon agave syrup
  6. 1½ teaspoons chopped fresh chives
  7. 1½ teaspoons chopped fennel fronds
  8. ¾ teaspoon chopped fresh cilantro
  9. 1 teaspoon crushed red pepper
Instructions
  1. In a medium bowl, combine all ingredients. Refrigerate at least 
1 hour before serving.
Louisiana Cookin https://www.louisianacookin.com/
Mojo
Serves 4
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Ingredients
  1. Juice of 1½ limes
  2. Juice of ½ orange
  3. ½ cup chopped shallot
  4. 2 tablespoons chopped garlic
  5. 1 large egg yolk
  6. 3 sprigs cilantro
  7. ¾ teaspoon ground cumin
  8. ¾ teaspoon ground coriander
  9. ½ teaspoon ground white pepper
  10. ½ cup canola oil
  11. ½ cup olive oil
  12. Salt, to taste
Instructions
  1. In the container of a food processor, add juices, shallot, garlic, yolk, cilantro, cumin, coriander, and pepper; process until smooth. With motor running, slowly add oils until emulsified. Season to taste with salt.
Louisiana Cookin https://www.louisianacookin.com/

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