Tuesday, October 2, 2007
Chilean Sea Bass with Fried Plantains and Rice
2 Chilean sea bass filets
2 ripe plantains (not completely black)
1 C rice
1/4 C olive oil
1/2 C canola or peanut oil
2 cloves of garlic
2 fingers of ginger
1 Tbs dried basil
1 Tbs garlic powder
1 tsp dried chili flakes
Salt and pepper
Grate the garlic and ginger into a bowl and mix with the olive oil, salt and pepper. Add the zest and juice of one lime. Set aside.
Boil 1 1/2 C water for the rice. Once boiling, add the rice, basil, garlic powder, and chili flakes. Cover and reduce the heat to low. Let cook for 15 minutes, and then allow to sit covered for 5 minutes. Before serving, stir in the juice of the second lime.
Season the sea bass filets with pepper and salt and place on a sheet of foil on a baking pan. Pour the lime and ginger mixture over them and fold the foil up around the sides to keep the liquid from spilling out. Bake for about 10-12 minutes at 400 degrees.
Meanwhile, slice the plantains on a diagonal, about 1/4 inch thick. In a large pan, heat the canola oil until it begins to smoke. Drop the plantains into the oil so that they form a single layer in the pan and cook till golden brown on both sides, flipping halfway. Remove them from the oil and place on a paper towel to drain. While still hot, toss with a little salt.