4 snapper or other white fleshed fish fillets
1/2 Cup ALLIGATOR
ALLEY ASPHALT
1 bag Plantain chips (Available in the Latin section
of your grocery store) crumbed in a food processor
(about 2 cups.) Reserve several chips as garnish
4 TBS. oil-olive, peanut or vegetable, or butter
or margerine.
Salt and pepper to taste
Brush fish with ALLIGATOR
ALLEY ASPHALT. Cover completly
Dredge fillets in the plantain crumbs giving
an even coat.
Add oil to a saute pan over medium high heat.
When oil is at temperture, add fish. Cook until
crumbs brown slightly and turn fillets. Check
fillets, they should flake when tested with a
fork. Watch carefully and adjust heat so that
fish cooks but crumbs don't caramelize and burn.
Serve with black beans and yellow rice or black
bean patties and a fresh salad with JAMACIA-ME-SWEAT
vinaigrette dressing. Garnish with reserved chips.
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