Puerto Rican Inspired Flounder, “Aranitas”, Sweet Potato Fries and Fresh Baby Greens

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Puerto Rican Inspired Flounder
1 small onion; halved and sliced thin
2 Tablespoons extra virgin olive oil
1/2 lb flounder
1/4 teaspoon sea salt
pinch fresh ground black pepper
dash paprika (I used Trader Joe’s smoked)
juice of 1/2 lemon

Sweet Potato Fries
4 medium sized sweet potatoes; peeled and sliced to 1/4 inch thick strips
1 Tablespoon extra virgin olive oil
sea salt to taste

Preheat oven to 400.

Saute onion in olive oil over medium low heat until soft and translucent. Meanwhile- toss sweet potatoes with olive oil and spread in a single layer on a baking sheet. Back to the fish dish- stack flounder in a glass baking dish 3 or 4 high. Sprinkle with salt, pepper and paprika. Pour onions with olive oil over the fish and top with lemon juice. Cover the fish with aluminum foil. Place the sweet potato pan and fish dish in the oven and bake for 30-45 minutes, until the fries are soft inside and crisping on the outside. Remove from oven and sprinkle fries with salt.

Mojo Sauce; lemon garlic dipping sauce for the Aranitas
4 cloves garlic; crushed
1/2 teaspoon sea salt
pinch fresh ground black pepper
juice of 1 lemon
1/2 cup good quality extra virgin olive oil (I use California Olive Ranch)

Combine all ingredients in a glass jar and set aside.

DSC_0002Aranitas; shredded green plantain fritters
2 green plantain
canola oil for frying
sea salt to taste

Preheat a small pot with 1 1/2 inches of canola oil over high heat. Peel green plantain (slice through the skin on the “seams” and with fingers separate and pull to remove. Some will peel easily but others come off in small tedious chunks). Shred plantain using the small section of a grater into a bowl.  To test the readiness of the oil place a single strand of the plantain in the pot. If it sizzles and rises to the top immediately it is hot enough. Using two tablespoons grab and squeeze together the shredded plantain and place into the hot oil. Fry just a few at a time, don’t crowd them, so that they fry hot and fast. Remove with a slotted spoon or two forks and place on a plate lined with paper towels to absorb the excess oil. Repeat until done and sprinkle with salt.

Enjoy with a fresh salad on the side. We also enjoyed one of my father’s avocados that he so generously ships to the northeast. The amanitas can be dipped in the mojo sauce or simply drizzle the mojo sauce on top. (They are also good with ketchup.)

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