Plantain Crusted Snapper with Sauce Encocado

Plantain Crusted Snapper Recipe Plantain Crusted Snapper Recipe

Inspired by the flavors of his Ecuadorian heritage, Chef Freddy Vargas of Aitana in New York City shares his recipe for Plantain Crusted Snapper.

Freddy Vargas, executive chef at Virgin Hotels New York City, recently opened his latest culinary venture, Aitana—a restaurant that blends Latin and Mediterranean flavors. Located on the hotel’s fourth floor, Aitana offers a dining experience to remember, complete with breathtaking views of the Empire State Building.

The restaurant’s menu features dishes like tostones and caviar—an unexpected pairing you never knew you needed—and ceviche de mi abuela, a dish that truly lives up to its name. And then there’s the Plantain-Crusted Snapper. This dish is one that will make you close your eyes after the first bite—perfectly cooked fish paired with baby cabbage, pickled red onion, and a rich sauce encocado. The sauce, enriched with fish stock, achiote oil, and cilantro, complements the fish beautifully.

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For those who can’t visit Aitana, Chef Vargas has kindly shared his recipe so you can bring the flavors of his restaurant home. As Chef Vargas says: “Just cook from your heart, and the results will show; I promise.”


Helpful Tips:


Choosing the Fish:

Snapper is ideal for this recipe, but if unavailable, other firm white fish like cod, grouper, or halibut can work. Just ensure the fish is fresh and free of bones for an optimal eating experience.


Working with Plantains:

Choose semi-ripe plantains for the crust—they should be firm with a slight sweetness but not overly soft.

If slicing plantains lengthwise proves tricky, use a mandoline for even slices. Slightly thicker slices hold their shape better during cooking.

To keep the plantains from sticking or breaking while applying to the fish, ensure they are dry and overlap them slightly to form a secure crust.


Egg White Powder Alternative:

If egg white powder is unavailable, lightly whisk a fresh egg white and brush it onto the fish before laying the plantain slices.


Sauce Encocado Tips:

Achiote oil adds depth and color, but if you don’t have it, use olive oil with a pinch of ground annatto or paprika for a similar effect.

Reducing the sauce slowly is key for developing its complex flavors. Don’t rush this step.

For an extra kick, add a small amount of diced Scotch bonnet or habanero pepper when sweating the vegetables, keeping the spice balanced.


Fish Stock Shortcuts:

If you’re short on time, substitute a high-quality store-bought fish or seafood stock. While homemade stock adds depth, the sauce will still be flavorful with this swap.


Handling Bok Choy:

To prevent overcooking, ensure you blanch the bok choy briefly and immediately plunge it into an ice bath. This locks in its vibrant green color and preserves its crunch.

Toss the bok choy in olive oil, chives, and cilantro just before serving to prevent it from wilting.


Salsa Curtido Timing:

Prepare the salsa shortly before serving to maintain the crispness of the onions and the fresh flavor of the lime and cilantro.

If you want a milder onion flavor, soak the onions in water with a splash of vinegar for an additional 10 minutes after salting.


Time-Saving Tips:

Prepare the fish stock, salsa curtido, and sauce encocado in advance. Reheat gently when assembling the dish to save time.

Blanch and shock the bok choy ahead of time, then toss with olive oil and herbs just before serving.

This recipe isn’t quick, but the end result is absolutely worth it—the look on your guests’ faces will say it all. If prepared all at once, the recipe takes about 3 hours and 15 minutes to 3 hours and 30 minutes. However, with some advance prep, you can cut the active cooking time to just 45-55 minutes on the day of serving.  Also, check out “Seafood Masterclass: How to Choose, Handle, and Cook Like a Pro” for more helpful tips to ensure you crush this Plantain-Crusted Snapper dish.


Plantain Crusted Snapper Recipe


Step-by-Step Guide


Prepare the Fish Stock

Rinse the fish bones and head, salt, and let sit for 30 minutes before rinsing again. Place in a pot with garlic, ginger, onion, bay leaf, cilantro, and thyme. Cover with water and ice, then simmer for 45 minutes, skimming foam. Strain and set aside.


Make the Sauce Encocado

Heat achiote oil, add onion, bell pepper, garlic, and cilantro, and sweat for 25-30 minutes. Add white wine, reduce, then stir in tomatoes, coriander, cumin, coconut water, coconut milk, fish stock, and vinegar. Simmer and strain.


Make the Red Onion Salsa Curtido

Salt the red onion and soak in cold water for 30 minutes. Drain, then mix with lime juice, cherry tomatoes, salt, and cilantro before serving.


Prepare the Plantain-Crusted Snapper

Brush the fish with egg white powder, then top with overlapping plantain slices. Cook plantain-side down in hot canola oil until golden. Add butter, garlic, and thyme, basting until cooked through.


Prepare the Bok Choy

Blanch the bok choy in salted boiling water for 1 minute, shock in ice water, drain, and toss with olive oil, chives, and cilantro before serving.


Assemble

Place salsa curtido on a plate, top with the fish, arrange bok choy, and pour sauce encocado around the fish. Serve.


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Plantain Crusted Snapper Recipe

Plantain Crusted Snapper with Sauce Encocado


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  • Author: Chef Freddy Vargas
  • Total Time: 3 hours 15 min
  • Yield: 2 1x

Description

Inspired by the flavors of his Ecuadorian heritage, Chef Freddy Vargas of Aitana in New York City shares the recipe for his Plantain-Crusted Snapper

Ingredients

Units Scale

Ingredients:

For the Plantain Crusted Snapper:

  • 2 snappers (about 6 oz each), skin removed
  • 1 plantain, peeled and thinly sliced lengthwise
  • 1 tbsp egg white powder
  • 2 tbsp canola oil
  • 2 tbsp unsalted butter
  • 2 garlic cloves, crushed
  • 2 sprigs of thyme
  • Salt, to taste

For the Bok Choy:

  • 4 baby bok choy, halved
  • Salt, for blanching water
  • 1 tbsp extra virgin olive oil
  • 1 tbsp chives, finely chopped
  • 1 tbsp cilantro, finely chopped

For the Salsa Curtido:

  • 1 red onion, thinly sliced
  • 1/2 tsp salt
  • 1/2 cup cherry tomatoes, halved
  • 1 cup lime juice
  • 1/4 cup cilantro, chiffonade

For the Sauce Encocado:

  • 1 cup achiote oil
  • 1 Spanish onion, finely diced
  • 1 green bell pepper, finely minced
  • 1/4 cup garlic, minced
  • 1 bunch cilantro (preferably cilantro macho)
  • 1 tbsp coriander seeds, coarsely ground
  • 1 tsp ground cumin
  • 5 Roma tomatoes, roughly chopped
  • 1 cup white wine
  • 1 cup coconut water (Copra brand recommended)
  • 1 cup coconut milk
  • 1 tbsp apple cider vinegar
  • 1 cup fish stock (recipe below)

For the Fish Stock:

  • Bones and head of the black snapper, gills removed
  • 1 garlic bulb, halved
  • 1 knob ginger, sliced
  • 1 Spanish onion, halved
  • 1 bay leaf
  • 1 bunch cilantro
  • 5 sprigs thyme
  • Water to cover

Instructions

Step 1: Prepare the Fish Stock

  1. Rinse the fish bones and head under cold water.
  2. Salt them and let sit for 30 minutes, then rinse again.
  3. Place the bones and head in a pot with garlic, ginger, onion, bay leaf, cilantro, and thyme.
  4. Cover with water and ice by 1 inch.
  5. Bring to a simmer over medium-high heat, skimming off any foam.
  6. Simmer for 45 minutes, then strain through a chinois. Set aside.

Step 2: Make the Sauce Encocado

  1. Heat the achiote oil in a large pan over medium heat.
  2. Add the onion, bell pepper, garlic, and cilantro, and sweat for 25-30 minutes without browning.
  3. Add white wine and reduce until almost dry.
  4. Add tomatoes and cook until they deepen in color, deglazing with water if needed.
  5. Stir in coriander, cumin, coconut water, coconut milk, fish stock, and vinegar.
  6. Simmer until reduced by half, skimming often.
  7. Strain through a chinois and reduce to a sauce consistency.

Step 3: Make the Salsa Curtido

  1. Salt the sliced red onion and soak in cold water for 30 minutes. Drain.
  2. Combine the onions with lime juice, cherry tomatoes, salt, and cilantro shortly before serving.

Step 4: Prepare the Plantain Crusted Snapper

  1. Brush the skinless side of the fish fillets with egg white powder.
  2. Lay plantain slices over the brushed side, overlapping to cover.
  3. Heat canola oil in a large pan over medium heat.
  4. Place the fish, plantain side down, and cook until golden and crispy.
  5. Add butter, garlic, and thyme, basting the fish until cooked through.

Step 5: Prepare the Bok Choy

  1. Blanch the bok choy in salted boiling water for 1 minute.
  2. Shock in an ice water bath, then drain.
  3. Before serving, toss with olive oil, chives, and cilantro.

Step 6: Assemble the Dish

  1. Spread salsa curtido on a round plate.
  2. Place the cooked fish on top.
  3. Arrange the bok choy next to the fish.
  4. Pour the sauce encocado around the fish and serve.

Notes

Fish: Snapper is ideal, but cod or halibut works too. Ensure it’s fresh and boneless.

Plantains: Use semi-ripe ones for a balance of firmness and sweetness. Overlap slices for a sturdy crust.

Egg White Powder Substitute: Use a fresh egg white if needed.

Sauce: Reduce slowly for depth of flavor. Add a pinch of annatto or paprika if achiote oil isn’t available.

Fish Stock Shortcut: Store-bought fish stock is fine if you’re short on time.

  • Prep Time: 1 hour 30 min
  • Cook Time: 1 hour 45 min
  • Category: Seafood
  • Method: Pan Fry and Simmer
  • Cuisine: Latin America

Nutrition

  • Serving Size: 1 portion
  • Calories: 600
  • Sugar: 12g
  • Sodium: 800mg
  • Fat: 35g
  • Saturated Fat: 10g
  • Unsaturated Fat: 25g
  • Trans Fat: 0
  • Carbohydrates: 60g
  • Fiber: 7g
  • Protein: 35g
  • Cholesterol: 90mg
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