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2003
Cinco de Mayo 2005

Sueños
311 West 17th Street
New York, NY 10011
212-243-1333

 

Plantain Crusted Halibut with Salsa Verde Cruda, Grilled Chayote
& Sweet Plantain Puree

Chef Sue Torres of Sueños—New York, NY
Adapted by StarChefs.com

Yield: 6 Servings

Ingredients:

    Salsa verde cruda:
  • 3 Tablespoons water
  • 2 ½ cups tomatillos, husks removed and chopped roughly
  • ¾ cup onion, rough chopped
  • ¾ cup cilantro, washed and chopped
  • 2-3 cloves garlic, chopped
  • 1-2 serrano chiles, chopped
    Plantain puree:
  • 6 black plantains with some yellow color
  • 1 cup heavy cream
  • ¼ cup orange juice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 Tablespoons brown sugar (as needed)
    Plantain crust:
  • 2 green plantains
  • 1 Tablespoon red chile powder (preferably ancho)
  • Frying oil of choice
    Grilled chayote:
  • 2 chayotes
  • Oil of choice
    Halibut:
  • 6 (6-7 ounce) halibut fillets
  • Salt and pepper

Method:
For salsa verde cruda:
Blend water and a ½ cup of the tomatillos. With blender running, add the remaining ingredients in three stages. Season to taste with salt and pepper.
Heat a heavy bottomed saucepan over high heat. Add enough oil to coat the bottom of pan. When the oil is hot and almost sizzling add the salsa. Bring to boil. Reduce heat to low and continue to cook for an additional 3-5 minutes. Serve Hot.

For plantain puree:
Place the plantains, skins and all in enough hot water to submerge. Cook over high heat until the skins start to open, about 12-15 minutes. Remove one plantain from the hot water and test for doneness. When cooked through, remove plantains from hot water and let sit for 10 minutes. Remove the skins and mash, blend or pass through ricer or food-mill. In a heavy bottomed saucepan, heat the remaining ingredients to a boil. Remove from heat. Pour the hot liquid over the mashed plantains and combine. Serve hot.

For plantain crust:
Heat oil to 400°F. Peel plantains and, using a T-shaped peeler, peel long slices directly into the oil. If you peel ahead of time the slices will stick together. Cook in oil until golden brown. Drain on paper towels. Sprinkle with salt and red chile powder and cool. Crush the plantains into breadcrumb consistency. (Robo-coup is best tool for this)

For grilled chayote:
Peel the chayotes. Slice the chayotes lengthwise into 1/8 to ¼-inch slices. Toss in bowl with oil, salt and black pepper. Cook on hot grill, about 2-3 minutes per side. Serve hot.

For halibut:
Heat oil in sauté pan over high flame. Season the halibut with salt and black pepper just before placing in hot pan. Sear on both sides until golden brown, about 2 minutes per side. Finish in hot oven 5-8 minutes, depending on the thickness of fillet. Cover one side of the hot halibut with plantain breadcrumbs.

Plate assembly:
Heat plates for service. Ladle salsa verde cruda onto plates. On the salsa place three pieces grilled chayote. Spoon hot plantain puree on top of the chayotes. Place the halibut over plantain puree. Serve immediately.

 

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  •    Published: April 2005
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