If you’re starting to focus on your menu for a Passover Seder, you can take a diversion from your traditional main dishes. Aside from the ever-so-popular chicken dish, Brisket or Steak, have you ever considered serving fish with your matzoh kugel?
This recipe for Red Snapper Fillets (from Kosher by Gloria) is as refreshing as it is tasty. And, with the crunch and sweetness of the plantains, you’ll be sure to win over your guests. Don’t be fooled, this dish is terrific year-round too except, serving it on Passover might impress those expecting the off-the-shelf Friday night dinner entrees.
Also, the fact that the recipes doubles, triples, and quadruples easily makes it ideal for your growing (seder) table.
Enjoy — and remember you can substitute the Red Snapper with other white flaky fish too (Halibut, Grouper, etc)
Red Snapper Fillets
from Kosher by Gloria
- 2 cups plantain chips crushed-medium/fine
- 1 large egg beaten
- 1/2 teaspoon Salt
- 1/4 teaspoon white pepper
- 2 six ounce red snapper fillets skin off
- 1/2 cup Olive Oil
- Beat egg with salt and pepper in a shallow dish. Set aside.
- Pour plantain crumbs into other shallow dish.
- Rinse fillets and pat them dry. Dip fillets in crumbs, then in egg and then again in crumbs. Set aside.
- Pour oil in skillet and heat over medium flame. Carefully, slip fish into hot oil. Saute 4 minutes on one side before slowly turning them over and browning on the other side. Remove fillets with spatula and drain on paper towels. Serve hot or at room temperature.