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4 Sea Cuisine® Potato Crusted Cod fillets
1/2 cup finely chopped red bell pepper
1 tsp. finely chopped chipotle pepper
2 scallions (green end only), finely chopped
2 tsp. chopped fresh oregano
3 tbsp. olive oil
2 tbsp. fresh lime juice
1/4 tsp. salt
1/8 tsp. sugar
3 green plantains, about 2 lbs.
1/2 cup canola oil
1/2 tsp. grey or flaked sea salt
Preheat oven to 375°F. Bake Potato Crusted Cod according to package directions.
Stir together bell pepper, chipotle, scallion, oregano, olive oil, lime juice, salt, and sugar in bowl until combined. Set aside. Score plantain skins lengthwise in 3 places each; then wrap plantains in paper towels. Microwave on high for 8 to 10 minutes, or until tender when pierced with a knife.
When cool enough to handle, cut off ends and peel plantains. Slice into 1-inch rounds. Place cut-side up between sheets of plastic wrap. Press down to flatten, using small skillet or meat mallet.
Heat oil in a large saucepan over medium-high heat until it registers 350°F on a deep-fry thermometer. Fry plantains in batches, for 1 to 2 minutes, or until crisped and golden. Place on paper toweling to drain and season with salt. Serve immediately with Mojo Sauce and Potato Crusted Cod fillets.