Red Snapper Wrapped in Sweet Plantain w/ Pineapple Chutney

recipe by Chef Anthony Masas, Casa de Campo

SERVES 4

Ingredients

Red Snapper 

• 4 6 oz. Red Snapper Filets, skin off.
• 8 Sweet Plantains, the longer the better
• Salt and Pepper to taste

Pineapple and Tropical Fruit Chutneys

• 3.5 oz. red onions, 5mm dice
• 2.85 oz. pineapple, 5mm dice
• 1.75 oz. papaya, 5mm dice
• 1.25 oz. passion fruit, seeds removed
• 1 teaspoon fresh ginger
• 1 teaspoon cardamom
• 1.25 oz. brown sugar
• 1 Tablespoon Apple Vinegar

Vanilla Oil

• 1 Vanilla Pod
• 0.2 Cups of Soybean Oil

Preparation

Red Snapper

Using a mandolin, cut sweet plantains lengthwise, about 2mm thick. Carefully wrap the fish filets, lengthwise. Rotate 90 degrees, and repeat operation.

Chutney

In a small pan set over medium-low heat, make a caramel with the sugar, add vinegar once the sugar is cooked and molten. Mix well and break down all lumps.

Add all the onions and half of all the fruit into the caramel mix. Cook down ingredients until soft and cooked through.

Lower the heat and add the remaining half of the fruit, a small amount for garnish.

Vanilla Oil

In a vacuum bag, add the split vanilla bean to the oil. Seal bag and let rest for 48 hours to make a cold infusion. 

Strain and store in a eye dropper for time of service.
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Assembly

Sear fish on both sides and reduce heat for the fish to cook through.

Heat Chutney right before service.
 
Plate the fish in the center of the dish, draw a circle around the fish using the chutney.

Sprinkle remaining fresh fruit and chives on top.