Roasted Plantain Wrapped Snapper from Nisbet Plantation

July 29, 2011 | By | Reply More
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Plantain Wrapped SnapperWinner of the Best Hotel in the Caribbean for the second year in a row by the readers of Travel and Leisure Magazine, Nisbet Plantation on the Island of Nevis is a welcoming haven for relaxation and fine cuisine.  Fortunate guests enjoy fresh local ingredients prepared with skill and imagination at three charismatic dining settings.  Executive Chef Anthony F. Piani, II has been generous enough to share one of his most requested dishes with us.  And in the tradition of all of Nisbet Plantation, it combines beautiful fresh elements with caring execution.

For more information about Nisbet Plantation read our recent Trip Report, and then check out their great “Twice is Nice” promotion. From now until December 19, 2011, Nisbet is offering two free nights with a seven night stay, a three-course gourmet dinner for two in the Great House, a two-hour guided rainforest hike, round-trip airport transfers, and daily sea-side breakfast, with prices beginning at $1,460 for two!

Roasted Plantain wrapped Snapper Fillet with Virgin Salsa and Tomato Coulis

Snapper

  • 2 Snapper fillets, 6 oz each
  • 1 Lemon or lime, juiced
  • Fish seasoning (any brand)
  • Salt and pepper
  • 1 -2 Plantains, thinly sliced horizontally
  • Olive oil or butter

Virgin salsa

  • ½ cup Diced tomatoes
  • ½ cup Sliced scallions
  • 2 tbsp Diced red bell peppers
  • ½ tbsp Chopped basil
  • ½ tbsp Chopped mint leaves
  • 1 Lemon, juiced
  • 2 tbsp Virgin olive oil
  • Salt and pepper to taste

Tomato coulis

  • ½ cup Diced tomatoes
  • ½ cup Diced carrots
  • 2 tbsp Diced onions
  • ½ tsp Italian herb seasoning
  • ½ tsp Sugar
  • 1 cup Water
  • Salt and pepper to taste

Instructions:
Marinate the fish in the citrus juice, seasoning, salt and pepper for 30 minutes. Wrap it with the sliced plantain. Sear it in a non-stick pan on both sides until golden brown with a little olive oil or butter. Bake it in a 350-degree oven for 10 – 12 minutes until done.

To make salsa, combine all ingredients and season with salt and pepper to taste.

To create tomato coulis, combine all ingredients in a small pot. Cook until nearly thickened. Puree in a blender and pour through sieve.

Serve cooked snapper atop rice and tomato coulis, top with salsa.
Makes 2 servings.

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Category: Caribbean Travel Tips, Culinary Travel, Featured, Taste of our Travels

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