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1
Heat oil in a saute pan over medium heat.
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2
Add onion and saute for one minute.
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3
Reserve half of the green, red, and yellow peppers for garnish, and add the remaining ingredients to the onions.
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4
Cook for 15 minutes.
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5
Remove from heat and puree in a blender or food processor.
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6
Sauce can be cooled and used as needed.
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7
Preheat oven to 350 degrees F.
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8
Add the coriander to a dry saute pan over medium high heat.
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9
Keep the coriander moving in the pan or the product will burn.
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10
Toss for several minutes until a nutty smell comes from the pan.
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11
Immediately remove for the heat and allow to cool for a few minutes.
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12
Pulverize in a blender.
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13
Peel and slice the plantain very thinly, dust with flour, and fry in vegetable oil until crispy.
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14
Remove from heat and drain on paper towel.
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15
Saute remaining peppers for garnish.
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16
Generously sprinkle toasted coriander on each of fish.
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17
Add olive oil to saute pan, when oil is hot sear each side of fish then finish cooking in a 350 degree F oven for 10 minutes.
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18
Pour excess oil from saute pan and add soffrito.
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19
Simmer and reduce to desired thickness.
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20
Remove pan from heat and stir in butter, constantly stirring until butter is incorporated.
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21
Place fish on a platter or 2 serving plates and spoon sauce over half of the fish.
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22
Garnish with the Sauteed peppers, fresh cilantro, and crisp plantain chips.
