Kathryn says: J and I brought some impressive meals to the dinner table for the start of spring semester. I didn’t cook much over winter break, so I was excited to look for some good, new recipes. For our first week back, I modified a newspaper recipe. It was a bit complicated to make, but one of the tastiest dinners I’ve cooked.
Honey-Orange Filets with Peppers and Plantains
- 2 white fish filets (I used tilapia)
- 1 red bell pepper
- 1 orange bell pepper
- 1 ripe plantains
- 2 servings of long grain rice
For the glaze:
- 4 tbs. honey
- 1/2 tsp. powdered ginger
- 1 clove garlic, minced
- 1 tsp. fresh orange juice
- Salt to taste
- Red pepper flakes to taste
- Measure honey into a small bowl. Microwave for about 20 seconds.
- Add the rest of the ingredients for the glaze into the bowl and mix.
- Cook the rice as directed on the package.
- Heat about an eight-inch of oil in a large skillet over medium-high heat.
- Peel plantains, cut into slices about an inch thick.
- Carefully place the plantains in the pan and fry for a few minutes on each side. Move to a plate covered with paper towels and mash them into discs using a hard spatula and your hands.
- Fry the mashed discs again for about a minute on each side, until they are golden brown.
- Remove them from the pan and place them on paper towels to absorb excess oil. Sprinkle with salt.
- Dump excess oil from pan and set it back on the stove.
- Cut fish fillets in half on an angle for presentation.
- Slather one side of fish with glaze and let sit.
- Slice peppers into thin strips. Put peppers in pan and saute for about 2 minutes. Then, empty them into a bowl.
- Place fish fillets on pan glaze-side down for about a minute and a half. Spread glaze over other side and flip.
- Sear another 90 seconds.
- Remove fish from pan with a spatula to prevent it from falling apart.
- Add 1/8 cup water to remaining glaze and pour into pan. Heat through and reserve for sauce.
- Spread rice on plate as the base. Add peppers. Place fish fillets on top/ Put the plantains on the side.
- Drizzle everything with the remaining glaze.