Palo Santo's Pan Roasted Bluefish

with plantain, hot slaw and salsa verde

Introduction

I admit it, I TiVO Bizarre Foods with Andrew Zimmern along with FABlife that I watch on alternate days during dinner with a glass of wine. I was pretty impressed with the Brooklyn episode where Andrew kayak fished for supper with chef Jacques Gautier of Palo Santo restaurant and cooked it up at a local park. 

Chef Jacques was kind enough to share the recipe for one of his many delicious menu items. I highly recommend a visit to his restaurant where you will be greeted with a warm ambiance, delicious food and a team of friendly and attentive staff. 

Porgy was substituted for Bluefish in this recipe

Shopping List

Serves 6 

3 lbs Bluefish filet cut into 6 portions

Salt and Pepper to taste

3 Large Very Ripe Plantains

2 oz Corn Oil

1 Tbs. Melted Butter 

1 lb Red Cabbage, shredded

1 scotch bonnet seeded and chopped

1 Garlic Clove peeled and chopped

2 Tbs Extra Virgin Olive Oil

1 Tbs white wine vinegar 

1 oz cilantro chopped

6 small tomatillos, peeled and chopped

1 oz chives chopped

1 lime juiced

For the Hot Slaw:

Combine cabbage, scotch bonnet, garlic, vinegar, and olive oil in a large mixing bowl. Season to taste with salt and pepper and set aside to marinate.

For the Salsa Verde:

Combine the tomatoes, chives, cilantro and lime juice in a small mixing bowl and season with salt to taste.

Preheat oven to 425F

For the plantain:

Roast the plantains whole on a sheet-pan in the preheated oven. The plantains will puff-up a little and burst. Once the peel has broken on its own remove them from the oven and slice in half lengthwise. Brush the open plantains with butter and place them on the sheet-pan peel side down. Return them to the oven and continue to bake until they are golden brown.

For the Fish:

Heat a large oven-proof sauté pan over a medium high flame. Season the fish with salt and pepper. Pour the corn oil into the sauté pan and carefully place the fish in the pan skin side down. Cook the fish for 2 to 3 minutes then turn over. Put the sauté pan with the fish in the oven to finish cooking for another 2 minutes or until cooked to desired doneness.

To Serve:

Lay out 6 dinner plates. Put half of a plantain on each plate. Divide the hot slaw into 6 portions and serve in a small mound alongside the plantain. Place one piece of cooked fish on each plate on top of the slaw and garnish the fish with a large spoonful of salsa verde.