Plantains with Fish???? Absolutely! These butter caramelized plantains offer a flavor like no other that goes perfectly with the flaky, smoky and mild flavor of the halibut. Drizzled with a spicy achiote sauce it brings you straight to the Caribbean!
4 equal sized pieces of fresh halibut
Dizzy Pig BBQ Pineapple Head Rub
4 ripe plantains
4 tablespoons butter
11 tablespoons butter
1/2 yellow onion, finely chopped
4 cloves garlic, minced
1/2 jalapeno, minced
zest and juice of one lime
2 tablespoons of soy sauce
1 tablespoon of achiote paste
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 tablespoon of currants, chopped
Pat fish dry and sprinkle generously with BBQ rub. Smoke at 225F for approximately 30-45 minutes depending on thickness of the fish. Trust the temperature and when it reaches 140-145F take the fish out.
While fish is in smoker prepare the sauce by sautéing chopped onions and jalapeno in the butter until soft then add the garlic until aromatic. Whisk the achiote paste into the lime juice and soy sauce until there are no chunks of paste. Add to the mixture with cayenne, salt and pepper and currants.
In a clean sauté pan, melt butter and add sliced plantains to pan. Spoon butter over plantains browning them for about 2-3 minutes on each side. Drain on a paper towel.
Assemble by placing fried plantains on plate, topping with smoked seasoned halibut and drizzle achiote over top. Top with fresh microgreens.
I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: