Nutrition balance score
Great
Glycemic Index
61
Moderate
Nutrition per recipe
Calories2421.5 kcal (121%)
Total Fat44 g (63%)
Carbs301 g (116%)
Sugars90.6 g (101%)
Protein209.7 g (419%)
Sodium3061.7 mg (153%)
Fiber22.7 g (81%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

4 pcsRed snapper fillet
cleaned and cut into pieces

2 teaspoonFish seasoning
All Purpose, divided 1 teaspoon for flour dredge

1 cupall purpose flour

¼ cupcorn starch

1 ½ teaspooncurry powder

½ teaspoonblack pepper

1 teaspoongarlic powder

½ teaspoonsmoked paprika

½ teaspoonsalt

vegetable oil
or canola, for frying

scotch bonnet pepper
for frying

thyme
for frying

½ cupsour cream

1yellow onion
medium, chopped

1 cupscallion
chopped

1 headgarlic
peeled

4 sprigthyme leaves
Plus sprigs for frying fish

2scotch bonnet
one for frying fish

¼ cupwater
plus more if needed

1 bunchcilantro

2plantain
ripe, julienned

1Bell peppers
julienned

0.5red onion
thinly sliced

¼ cupcilantro
chopped

0.5lime juiced

1 teaspoonlight brown sugar

salt
to taste
Instructions
Step 1
Add all to a food processor and blend.
Step 2
1. Clean snapper fillets with lime juice or vinegar. Rinse with cold water, and pat dry with a paper towel.
Step 3
2. Make your green seasoning blend. Add a generous amount to the fish, about 4-5 tablespoons mix in thoroughly. Add all purpose fish seasoning. Let snapper marinate while you work on the plantain slaw.
Step 4
3. In a pan on medium heat fry plantain until golden brown be sure to flip. Once done remove and place on a plate lined with a paper towel to drain excess oil.
Step 5
4. In a bowl add all for plantain slaw and gently mix and set aside.
Step 6
5. Mix flour dredge in a big bowl, add flour, cornstarch, and spices, combine well.
Step 7
6. Heat oil in a large pan for fish to 350F. Add in thyme and pepper.
Step 8
7. Coat both sides of each fillet in flour dredge. Pressing well to get every part of the fish dredged.
Step 9
8. Fry both sides of the fish until golden brown. Remove from oil onto a dish lined with paper towels.
Step 10
9. Serve hot with warmed tortillas, sour cream, and a topping of the plantain slaw and enjoy!
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