Subscribe Today

Summer Vegetable Salad with Plantain Crusted Fish

June 18, 2014 by Joan Nova in Fish/Seafood, Mexican + Southwestern, Nuevo Latino, Recipe Development, Salads, Vegetables | 8 Comments

This will have you shouting !Olé! or something like that. It’s light and breezy — with lots of punch and crunch.

And, really quick and easy.


Summer Vegetable Salad with Plantain Crusted Fish
 
The bounty of the season with a little Latin flair.
Author:
Serves: 2
Ingredients
  • fish fillet (wild caught local lane snapper) split
  • ground plantain chips
  • kale (massaged and chopped)
  • ear of corn (grilled and niblets cut from cob)
  • cilantro minced
  • 1 lime, zest and juiced
  • olive oil
  • grape tomatoes chopped
  • olives chopped
  • pickled jalapeño chopped
  • mini sweet pepper, sliced
  • scallion minced
  • annatto, chipotle, salt and pepper
  • corn tortillas grilled
  • sour cream
How To
  1. Grill corn and set aside.
  2. Score fish skin.
  3. Coat in ground plantain chips with annatto, lime zest and chipotle powder.
  4. Fry skin side down till crisp.
  5. Turn and finish in oven for a few minutes.
  6. Remove niblets from corn with sharp blade.
  7. Massage kale and toss with corn.
  8. Dress with lime juice, a little more olive oil, salt + pepper.
  9. Create salsa topping with chopped tomatoes, cilantro, jalapeño, sweet pepper, olives, scallion and lime juice.
  10. Toast soft corn taco shells.
  11. Layer fish over salad, add salsa and top with sour cream.
  12. Garnish with lime wedge and taco shells.

 


NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

8 Comments

RSS Feed Facebook

  1. Aurora Gil says:

    So happy you were able to use the plantain chips!! I knew you could do it! Beautiful salad.
    Tia

  2. Joan, I just printed this recipe and can’t wait to make it! The flavors sound amazing and I can only imagine how good that crunchy plantain crust must taste. The photo is so bright and colorful I wish I could take my fork and did right in.
    sandra axelrod recently posted..Dairy Made Easy!My Profile

  3. Your posts always leave me so hungry! Nice recipe :-)
    Brenda Benoit recently posted..Aoki Teppanyaki – Making Friends With Great Food In MiamiMy Profile

  4. What a clever use of plantain chips. Will definitely riff on this. Nice recipe indeed.

    Joan, am trying to resubscribe, but can’t seem to see how to do it. What am I doing wrong???? Help!
    Victoria of Flavors of the Sun recently posted..Giverny, Water Lilies, and the Easiest Pie Recipe in the WorldMy Profile

    • Joan Nova says:

      Upper right corner of home page there are a symbols — the first with 2 curved lines and a dot (like on smart phones) is the universal ‘subscribe’ button. Click on that and then you have a choice to subscribe via various readers or to receive an email each time a new post is published. If you choose, the latter it’s a 2-step process. You will receive an email asking you to confirm your subscription so be sure to confirm, otherwise nothing happens.

  5. Thanks, Joan. You’d think by now I would be computer-savvy enough to know such as this, but apparently I am not!
    Victoria of Flavors of the Sun recently posted..Giverny, Water Lilies, and the Easiest Pie Recipe in the WorldMy Profile

Trackbacks / Pingbacks

show trackbacks

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.

Rate this recipe:  

CommentLuv badge

Follow Me on Pinterest