Execution :

POMPANO FISH, execution :

1. Preheat oven to 400 degrees. Make the cilantro butter by combining butter, cilantro and
rum. Place mixture on plastic wrap, and form into 3-inch log. Place in refrigerator to
set.
2. “Supreme” the oranges by slicing off the peel and pith in strips, then removing each
section of citrus by slicing between the membranes. Reserve peel. Combine the
orange supremes, onion, bell and habanero peppers, and cilantro in a bowl and mix
well. Then add the avocado and lime juice and carefully fold to combine. Add salt and
pepper to taste and refrigerate until use.
3. Prepare pompano by cutting 4 vertical parallel slices, about 1/2 inch deep and 2 inches
apart, down each side of the fish. Stuff each cut with 1 half-moon shaped lime slice on
both sides. Season the cavity with salt and pepper and stuff with reserved citrus peels
and cilantro. Drizzle both sides with olive oil and season with salt and pepper. Place on
oiled, shallow baking sheet and bake without turning 25-30 minutes, or until you see the
skin bubbling slightly and swelling. Remove from oven. Flesh should feel lightly firm
and springy. Remove top fillet by cutting along and on top of backbone, carefully lift
fillet off the bones, working from the top of the fish down to itʼs belly. Then remove the
bone structure by carefully lifting up on the tail towards the head, exposing the bottom
fillet.
4. Slice cilantro butter into discs, and place 1-2 discs on each fillet on the flesh side.
Spoon salsa over fillets, and serve.

Spicy Plantains (plantanos)

1. Peel and slice the plantains into 3/4 inch rounds
2. Melt the butter in a cast iron or non stick skillet. Then gently cook the plantains until just beginning to brown on both sides.
3. Remove the plantains from the skillet and drain on paper towels.
4. Mix the flour and spices together, and dredge to coat well each plantain slice with the flour mixture
5. Return to the pan and brown ond both sides.
6. Serve warm alongside fish and salsa.