RED SNAPPER WITH SAVORY PLANTAIN PUDDING, BLACK BEANS AND THREE-CITRUS SALSA

Black Beans

Ingredients Weight Measure
Black beans 2 cups
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Garlic cloves, fresh, chopped 2 ea.
Tomato paste 2 Tbsp.
Chicken stock or broth as needed
Salt to taste

Plantain Pudding

Ingredients Weight Measure
Plantains, ripe 2 ea.
Red onion, chopped 3 ea.
Chives, chopped 1 Tbsp.
Gingersnaps 12 ea.
Egg yolks 5 ea.
Coconut milk 2 cups
Salt to taste

Three-Citrus Salsa

Ingredients Weight Measure
Oranges 2 ea.
Limes 2 ea.
Lemons 2 ea.
TABASCO® brand Original Red Sauce 1 Tbsp.
Jalapeño, peeled, seeded, chopped 1 ea.
Cilantro, fresh, chopped 2 Tbsp.
Salt and pepper to taste
Ingredients Weight Measure

Avery Island Spice

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 1 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 tsp.
TABASCO® brand Garlic Pepper Sauce 1 tsp.
TABASCO® brand Habanero Sauce 1 tsp.
TABASCO® brand Chipotle Pepper Sauce 1 tsp.
Garlic clove 1 ea.
White pepper 1/2 tsp.
Oregano, dry 1/2 tsp.
Thyme leaves, dry 1/2 tsp.
Salt 1 tsp.
Celery salt 1 tsp.

Red Snapper

Ingredients Weight Measure
Red snapper fillets, 6 oz. each 4 ea.
Tilghman/Avery Island spice (see above)
Salt and pepper to taste
Yucca root, julienne 1 ea.
TABASCO® brand Chipotle Pepper Sauce 4 tsp.

Method

  1. For the Black Beans, cover black beans with water. Bring to boil. Soak for 1 hour; drain. Add TABASCO® Green Jalapeño Pepper Sauce, garlic, and tomato paste. Cover with chicken stock and cook until tender, about 1 hour, adding stock as needed.
  2. For the Plantain Pudding, cut each plantain into 2 pieces, score skin and blanch in boiling water for 10 minutes. Sauté chopped onions in butter over low heat until soft. Slice cooled plantains, and sprinkle with salt and pepper. In 4, well-buttered ramekins, layer plantains, onions, and crushed gingersnaps. Beat egg yolks, add coconut milk and pour over plantain pudding. Bake in a water bath until set (about 30 minutes) at 350°F.
  3. For the Three-Citrus Salsa, section fruit and squeeze juice from remaining membranes. Add remaining ingredients, toss and refrigerate.
  4. For the Tilghman/Avery Island Spice, mix all ingredients together.
  5. For the Red Snapper, brush fillets with Avery Island Spice, and sprinkle with salt and pepper. Sear in a very hot pan. Place in oven, skin-side down, and cook through. Fry julienned yucca in about 1" of canola oil, until crisp. Drain on paper towels. Sprinkle with salt and pepper, and keep warm.
  6. To assemble, unmold pudding onto plates or large bowls. Divide black beans among dishes. Place fillets on top of black beans. Garnish with salsa and yucca sticks.

Yield: 4 servings