Make This Fried Plantain and Red Snapper Sandwich

red snapper

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia and catfish are often less expensive and widely available.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Kale is more nutritious, while lettuce is often cheaper.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can be a good substitute for flavor.

Start by making the pikliz with half a red cabbage, removing the core.

Add shredded carrots to the bowl with the cabbage.

Finely dice half an onion and half a shallot, then add to the bowl.

Mix all the veggies together in the bowl.

Blend half a Scotch bonnet pepper with vinegar and pineapple juice, adding the seeds for heat.

Let the pikliz sit for 20 to 30 minutes, preferably overnight in the fridge.

Prepare the epis by blending green peppers, a whole shallot, thyme, celery, scallions, a whole onion, cilantro, garlic, and a Scotch bonnet pepper.

Add apple cider vinegar and olive oil to the epis blend to achieve a green color.

Marinate the red snapper by squeezing lime juice over it and letting it sit for two minutes before rinsing.

Pat the snapper dry and season with seasoning salt, garlic powder, onion powder, and cayenne pepper, mixing until it forms a paste.

Smear epis over the snapper and let it marinate in the refrigerator for about two hours.

Peel the ripe plantains by cutting the corners and then slicing them down the middle to create buns.

Heat vegetable oil to 375°F for frying the plantains, ensuring not to overcrowd the pan.

Prepare a lime juice concoction with salt and water for flavoring the fried plantains.

Fry the plantains until golden brown, then place them on a sheet tray.

Sear the marinated snapper in a pan with butter and olive oil, adding crushed garlic for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary