Key Lime Grilled Whole Snapper with Mango Brown Butter Vinaigrette and Gingered Smashed Plantains - snappers

Method

• Pat dry the fish inside and out.
• Season inside and out with salt and pepper.
• Mix the key limes, onions, ginger, and olive oil together.
• Stuff the fish with the mixture.
• Rub the outside with a little of the olive oil.
• On a prepared (cleaned and oiled), medium hot grill, place the fish and grill both sides.
• Watch for flare-ups.
• Have a squirt bottle of water handy to prevent burning.
• Cook the fish for about 10 to 12 minutes a side or until the fish is flaky.
• Let rest for 5 minutes before serving.
• On a large oval, zig-zag the mango brown butter.
• Place the plantains on the plate and top with fish.
• Drizzle some more brown butter on the fish.
• Beverage: Fresh Key Lime Margaritas (3 parts 100 percent agave tequila like Herradura or Patron, 2 parts lime juice and 1 part Cointreau) or Virgin Margaritas
• Heat the butter in a small skillet over low heat until it browns, about 10 minutes.
• Watch carefully as the butter can burn quickly, after browning.
• It will smell like buttered popcorn.
• In a blender combine the mango, juices, Dijon and shallots.
• Blend until smooth.
• Add the hot butter while blender is on.
• Season and check for flavor.
• Keep at room temperature.
• For storage overnight, keep in the refrigerator and bring back to room temperature for service.
• In a heavy skillet, coat well with oil and bring to medium-high heat.
• Season the plantains and saute until brown.
• Flip to brown other side.
• Drain on paper towels.
• Lay each slice topped with a little minced ginger on a 5 by 10 triple folded piece of aluminum foil.
• Fold foil over and smash with saute pan, pot or mallet.
• to form a small pancake.
• Reheat pan to medium heat and coat with oil.
• Saute the 'pancakes' until cooked through.
• (Can be easily pierced with a fork.)
• Right before serving drizzle with honey and toss with the scallions.