Red Snapper Loins With Plantain Filling Recipe

Name: Red Snapper Loins With Plantain Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 deboned red snapper (loins); 3 plantains; ¾ cup butter; 2 tablespoons dairy cream; 1 lime; salt and pepper; aluminum foil; 2 tablespoons cooking oil; 12 medium onion, finely diced; 1 lb tomatoes, minus skin and seeds, diced (jitomate guaje if you can find it, if not regular will do); ¾ cup white wine; 1 cup dairy cream; 10 oranges, juice of (more on the acidy side than sweet); salt and pepper

Servings: persons

8 deboned red snapper (loins)
3 plantains
¾ cup butter
2 tablespoons dairy cream
1 lime
salt and pepper
aluminum foil
2 tablespoons cooking oil
12 medium onion, finely diced
1 lb tomatoes, minus skin and seeds, diced (jitomate guaje if you can find it, if not regular will do)
¾ cup white wine
1 cup dairy cream
10 oranges, juice of (more on the acidy side than sweet)
salt and pepper

1
FOR FISH.
2
Boil plantains with peel still on.
3
Once cooked, peel and process them in blender together with butter and cream.
4
Prepare snapper loins for filling, by pounding them to flatten somewhat, seasoning them all over with salt, pepper and lime juice to taste.
5
Spread the plantain puree on one of the loins and top it with another loin.
6
Once they are all filled and topped, wrap in foil and cook in the sauce for 15 minutes.
7
FOR SAUCE.
8
In heated oil, sautee onion.
9
Once onion is golden transluscent, add the skinned and seeded tomato.
10
When cooked, strain the sauce and return to heat to simmer.
11
On another pot, boil the orange juice until reduced to half its original quantity.
12
Once reduced, add the tomato sauce, add the white wine and the cream, and simmer for 5 more minutes.
13
Season with salt and pepper to taste and check consistency of sauce.
14
If it's too thin add a teaspoon of cornstarch diluted in a little white wine and cook for another 5 minutes.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 deboned red snapper (loins), 3 plantains, ¾ cup butter, 2 tablespoons dairy cream, and more.

Yes, Red Snapper Loins With Plantain Filling falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Snapper Loins With Plantain Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions