Ingredients Weight Measure
Plantains, peeled and cut on a bias into 1/4" slices 12 ea.
Butter, clarified (or vegetable oil) 6 cups


Ingredients Weight Measure
Breadcrumbs 10 cups
TABASCO® brand Original Red Sauce 5 oz.
Butter, melted 1 lb.
Parsley, chopped 1 cup
Salt 1 Tbsp.


Ingredients Weight Measure
Sweet potatoes, peeled and diced 7 lbs.
Limes, juice of 5 ea.
Oranges, juice of 5 ea.
Scallions, thinly sliced 15 ea.
Red bell peppers, diced 4 ea.
Mangoes, diced 8 ea.
Salt to taste


Ingredients Weight Measure
TABASCO® brand Original Red Sauce 15 oz.
TABASCO® brand Habanero Sauce 5 oz.
Salt to taste
Snapper fillets, 8 oz. 20 ea.
All-purpose flour 5 cups


  1. To prepare Plantains, pan-fry plantain slices in clarified butter or vegetable oil until golden.
  2. To prepare Crust, mix all ingredients together and set aside.
  3. to prepare Salsa, steam the sweet potatoes until tender, but not mushy, and cool to room temperature.
  4. Mix lime juice, orange juice, scallions, bell peppers, mangoes, cooled potatoes and salt together in a bowl.
  5. To prepare Snapper, combine TABASCO® Original Red Sauce and TABASCO® Habanero Sauce.
  6. Salt the Snapper and dredge in the TABASCO® Pepper Sauce mixture. Then, dust each fillet in flour.
  7. Sauté fish in clarified butter on presentation side first until golden; flip and cook for one minute.
  8. Transfer to a greased sheet pan, presentation-side up. Measure 1/2 cup of crust and press it firmly onto the fish.
  9. Finish cooking in a 400°F oven for 5 minutes.
  10. For each serving, place fish in center of the plate. Arrange 4 slices of fried plantains on each side of the fish. Top fish with 1/2 cup salsa. Serve immediately.

Yield: 20 servings