Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Honey-Orange Filets with Peppers and Plantains January 12, 2011

Honey-Orange Filets with Peppers and Plantains

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

Ingredients:

  • 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

Directions:

  1. Measure honey into a small bowl. Microwave for about 20 seconds.
  2. Add the rest of the ingredients for the glaze into the bowl and mix.
  3. Cook the rice as directed on the package.
  4. Heat about an eight-inch of oil in a large skillet over medium-high heat.
  5. Peel plantains, cut into slices about an inch thick.
  6. 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.
  7. Fry the mashed discs again for about a minute on each side, until they are golden brown.
  8. Remove them from the pan and place them on paper towels to absorb excess oil. Sprinkle with salt.
  9. Dump excess oil from pan and set it back on the stove.
  10. Cut fish fillets in half on an angle for presentation.
  11. Slather one side of fish with glaze and let sit.
  12. Slice peppers into thin strips. Put peppers in pan and saute for about 2 minutes. Then, empty them into a bowl.
  13. Place fish fillets on pan glaze-side down for about a minute and a half. Spread glaze over other side and flip.
  14. Sear another 90 seconds.
  15. Remove fish from pan with a spatula to prevent it from falling apart.
  16. Add 1/8 cup water to remaining glaze and pour into pan. Heat through and reserve for sauce.
  17. Spread rice on plate as the base. Add peppers. Place fish fillets on top/ Put the plantains on the side.
  18. Drizzle everything with the remaining glaze.
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