Red Snapper Jibarito

1. 1

   Combine first 3 ingredients.

2. 2

   Refrigerate until ready to serve.

3. 3

   Heat oil in medium skillet on medium heat.

4. 4

   Add plantains; cook 2 min.

5. 5

   on each side or until lightly browned on both sides.

6. 6

   Remove plantains from skillet, reserving oil in skillet.

7. 7

   Drain plantains; flatten to 1/4-inch thickness.

8. 8

   Return to skillet; cook 1 min.

9. 9

   on each side or until golden brown on both sides.

10. 10

    Remove from skillet; drain on paper towels.

11. 11

    Keep warm.

12. 12

    Heat 2 Tbsp.

13. 13

    dressing in large skillet on medium heat.

14. 14

    Add fish, in batches; cook 3 min.

15. 15

    on each side or until fish flakes easy with fork.

16. 16

    Repeat with remaining dressing and fish.

17. 17

    Place 8 plantain halves, cut-sides up, on platter; top with fish, coleslaw, avocados and remaining plantain halves.

* Per serving · 4 servings · Values may vary.

No additional tips available.