Timepuiz Emilis

Red Snapper with cinnamon, green plantain puree with sunflower seeds and avocado, corn in coconut sauce with beans.

Ingredients

Mashed green plantain with sunflower seeds and avocado

  • 1 green plantain.
  • ½ cup of toasted sunflower seeds.
  • 1 ripe avocado.
  • 1 tablespoon dried oregano.
  • 1 garlic clove.
  • Salt and pepper to taste.

Corn in coconut sauce with beans

  • ½ cup cooked corn kernels.
  • ½ cup cooked black beans.
  • 1 cup fish stock.
  • ½ cup coconut milk.
  • 1 tablespoon of thyme.
  • 1 tablespoon of chopped parsley.
  • 1 clove of garlic.

Red Snapper with cinnamon

  • 8 ounces of Red Snapper fillet
  • Salt and pepper to taste
  • 1 tablespoon cinnamon powder

Preparation

Mashed green plantain with sunflower seeds and avocado

Boil the plantain with salt, garlic and oregano. When they are soft, remove from the heat and mash, softening with the same water used for cooking. Add the seeds and half of the avocado. Mix everything until it is homogeneous.

 

Corn in coconut sauce with beans

In a frying pan over medium heat, add the broth along with the corn and beans, the garlic clove and finally the thyme and parsley. Let it reduce and add the coconut milk. Let it cook for two minutes.

 

Red Snapper with cinnamon

Season the fish fillet with salt and pepper and add the spoonful of cinnamon only on one side of the fillet. Heat a frying pan and add the oil. Place the cinnamon covered side on the the pan and let it fry for about two minutes, then turn the fillet over to finish cooking.

Presentation

Place on fish fillet on top of a large spoonful of the mash plantain puree and drizzle the sauce around it.