Dominican Red Snapper in Mild Tamarind and Sweet Pepper Sauce with Coconut Rice and Green Plantain Tostones

Instructions

1. 1

   1. Season the red snapper fillets with the lime juice and light zest, half of the garlic, 1 teaspoon of salt, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of black pepper. Let them rest for 15 minutes while you prepare the remaining components.

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   2. For the coconut rice, heat 1 tablespoon of vegetable oil in a medium pot over medium heat. Add 1/4 cup of the red onion and cook for 2 minutes. Stir in the long-grain rice and toast it for 1 minute.

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   3. Pour in the coconut milk and the water for the rice, then add the bay leaf, 1/2 teaspoon salt, and a pinch of black pepper. Bring to a boil, reduce the heat, cover, and cook for 18 minutes until the liquid is absorbed. Turn off the heat, rest for 5 minutes, and fluff with a fork. Remove the bay leaf and mix in 1 tablespoon of fresh cilantro.

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   4. While the rice cooks, make the sauce. Heat 1 tablespoon of vegetable oil in a wide skillet over medium heat. Sauté the remaining red onion and the sweet peppers for 4 to 5 minutes until tender.

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   5. Add the remaining garlic and the remaining 1/2 teaspoon dried oregano. Cook for 30 seconds. Stir in the tamarind paste, honey, and water, mix well, and cook for 3 to 4 minutes until slightly thickened. Adjust with the remaining salt and black pepper to taste.

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   6. In another large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. When hot, sear the red snapper fillets for 2 to 3 minutes per side until lightly golden and nearly cooked through. If you prefer to finish them in the oven, transfer them to a tray and bake at 400°F / 200°C for 4 to 5 minutes.

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   7. Transfer the red snapper fillets to the skillet with the tamarind and sweet pepper sauce. Cook everything together for 2 minutes over low heat, spooning the sauce over the fish so it finishes cooking without falling apart.

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   8. For the tostones, heat the frying oil to 325°F / 165°C. Fry the green plantain pieces for 4 minutes until tender but still pale. Remove and drain them.

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   9. Flatten each green plantain piece with a tostonera or the bottom of a glass. Raise the oil temperature to 375°F / 190°C and fry again for 2 to 3 minutes until golden and crisp. Season the tostones with a pinch of salt.

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    10. Serve a bed of coconut rice, place the red snapper fillets with the mild tamarind and sweet pepper sauce on top or alongside, and add the tostones. Finish with the remaining fresh cilantro over the top.