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Swell Fed FamilyGOOD FOOD FOR THE WHOLE CREW

Dinner · From Adam's kitchen

Plantain Crusted Rockfish

Flaky white fish in a crunchy, slightly sweet plantain chip crust, served with a spicy, creamy avocado-basil green sauce. It is crispy without any frying.

  • High-protein
  • Dairy-free
Serves
2
Skill
Intermediate
Prep
20 min
Cook
15 min
Total
35 min
Golden plantain-crusted fish with green sauce on a dark plate
Low-angle view of plantain-crusted fish and green sauce with a golden side dish

Method

  1. Prep

    Salt the fish first (next step) and make the sauce while it rests. Heat the oven to 450°F.

  2. Salt the fish (10+ min)

    Place the thawed fillets on a paper towel-lined plate, sprinkle with salt, and refrigerate at least 10 minutes. Do this first while you prep everything else.

    WhySalt seasons the fish and pulls moisture to the surface, which you will pat away so the crust sticks.

  3. Char the chilies for the sauce (5 min)

    Set the broiler to high with the rack 3-4 inches below. Trim the scallion roots. Cut the stem off the jalapeño, halve it, and remove the seeds. Coat the jalapeño and scallions in 1 tbsp olive oil and broil 4-5 minutes.

    Ready whenThey are charred in spots and soft.

  4. Blend the sauce (2 min)

    Add everything for the sauce to the blender and blend until smooth. Taste and adjust the salt.

  5. Set up the breading (3 min)

    Switch the oven to bake at 450°F. Mix the bread crumbs and crushed plantain chips in a shallow bowl. Whisk the eggs in another.

  6. Bread the fish (3 min)

    Pat the fish dry. Dip it in the egg, let the extra drip off, then press it into the crumb mixture to coat evenly.

  7. Bake (8 min)

    Place on the baking sheet and bake 8 minutes, flipping after 4 minutes.

    Ready whenThe crust is golden on both sides, the fish flakes easily with a fork, and it reaches 145°F.

  8. Serve

    Spoon the green sauce onto the plate and set the fish on top so the crust stays crunchy.

Make it cheffy

Use the “dry hand, wet hand” breading method

How

Use one hand only for dipping in the egg and the other hand only for the crumbs.

Why

Your fingers will not get caked in breading, and the coating goes on evenly.

Swaps

  • Rockfish → cod, tilapia, or halibut.
  • Plantain chips → crushed tortilla chips or panko.

Make ahead & storage

Make ahead

Make the green sauce ahead and keep it in the fridge with plastic wrap pressed on the surface.

Storage

Keep leftover fish in the fridge. Reheat at 400°F for 5-6 minutes to re-crisp.

Macros per serving

Estimate
Calories
about 440
Protein
about 42 g
Carbs
about 33 g
Fat
about 15 g

Per serving, based on 2 servings and 6-oz rockfish fillets with the crust. The green sauce adds about 260 calories, 2 g protein, 11 g carbs, and 25 g fat per ¼ of the batch.

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