-
1
Pat dry the fish inside and out.
-
2
Season inside and out with salt and pepper.
-
3
Mix the key limes, onions, ginger, and olive oil together.
-
4
Stuff the fish with the mixture.
-
5
Rub the outside with a little of the olive oil.
-
6
On a prepared (cleaned and oiled), medium hot grill, place the fish and grill both sides.
-
7
Watch for flare-ups.
-
8
Have a squirt bottle of water handy to prevent burning.
-
9
Cook the fish for about 10 to 12 minutes a side or until the fish is flaky.
-
10
Let rest for 5 minutes before serving.
-
11
On a large oval, zig-zag the mango brown butter.
-
12
Place the plantains on the plate and top with fish.
-
13
Drizzle some more brown butter on the fish.
-
14
Beverage: Fresh Key Lime Margaritas (3 parts 100 percent agave tequila like Herradura or Patron, 2 parts lime juice and 1 part Cointreau) or Virgin Margaritas
-
15
Heat the butter in a small skillet over low heat until it browns, about 10 minutes.
-
16
Watch carefully as the butter can burn quickly, after browning.
-
17
It will smell like buttered popcorn.
-
18
In a blender combine the mango, juices, Dijon and shallots.
-
19
Blend until smooth.
-
20
Add the hot butter while blender is on.
-
21
Season and check for flavor.
-
22
Keep at room temperature.
-
23
For storage overnight, keep in the refrigerator and bring back to room temperature for service.
-
24
In a heavy skillet, coat well with oil and bring to medium-high heat.
-
25
Season the plantains and saute until brown.
-
26
Flip to brown other side.
-
27
Drain on paper towels.
-
28
Lay each slice topped with a little minced ginger on a 5 by 10 triple folded piece of aluminum foil.
-
29
Fold foil over and smash with saute pan, pot or mallet.
-
30
to form a small pancake.
-
31
Reheat pan to medium heat and coat with oil.
-
32
Saute the 'pancakes' until cooked through.
-
33
(Can be easily pierced with a fork.)
-
34
Right before serving drizzle with honey and toss with the scallions.
