Fried red snapper, roasted garlic pasilla pepper served at Paladar Latin Kitchen through Easter

(Source: WOIO)
(Source: WOIO)
Updated: Mar. 22, 2019 at 5:02 PM EDT
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CLEVELAND, OH (WOIO) - Beachwood’s Paladar Latin Kitchen is dishing in a Lenten-friendly fried whole red snapper with pebre and roasted garlic pasilla pepper aioli with grilled plantains through Easter.

Seasoned flour

  • Flour 3 cups
  • Kosher salt 1 Tbl.
  • Black pepper 1/2 Tbl.
  • Paprika 1/2 Tbl.

Add All and mix well

Pebre Sauce

  • Diced tomatoes 1 cup
  • Chopped cilantro 1/2 cup
  • Sherry vinegar 1/4 cup
  • Olive oil 1/3 cup
  • Peeled chopped garlic 1 Tbl.
  • Crushed red pepper 1 tsp.
  • Kosher Salt 1 tsp.
  • Chopped green onions 1/2 cup

Mix All ingredients and chill

Roasted Garlic and Pasilla Pepper Aioli

  • Oven roasted garlic 1/4 cup
  • Regular mayo 1 cup
  • Kosher salt 1/2 Tbl.
  • Dried pasilla pepper or ancho pepper

Chop dried pepper and place in hot water for half an hour

Drain pepper and blend all remaining items, chill

Whole red snapper and grilled plantains procedure (Filets work fine as well if whole is not available)

Ripe plantains are best , yellow in color and slightly soft to touch. This recipe uses only two plantains (ripen in brown paper bag if needed)

Good and clean frying liquid is essential for this. If you do not have a fryer, a cast iron skillet is OK. Just flip the fish and take a temperature of 160 degrees internally to ensure fully cooked

Score with knife three two-inch cuts on side of snapper

Dredge in flour and place in a fryer with 350 degree oil for four minutes

Meanwhile, cut ripe plantain lengthwise and salt unpeeled side. Place on grill for two minutes and remove

Drain Snapper on paper towels for one minute

Remove the plantains from grill and remove peel

Place plantains on plate criss-cross

Place whole snapper next to grilled plantains

Drizzle aioli over fish and plantains

Spoon on pebre sauce over all and garnish with lime and pinch of cilantro

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