Caribbean Crusted Fish & Plantain Chips from Healthier Together

Posted on by llbalanced
Caribbean Crusted Fish & Plantain Chips from Healthier Together
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    [post_title] => Caribbean Crusted Fish & Plantain Chips from Healthier Together
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04.11

It has been WAY too long since I did a "collab"-style blog post, and I couldn't be more excited that "Healthier Together" is breaking the seal!

Healthier Together is the latest cookbook by the incredibly talented Liz Moody. A self-described "longtime writer, editor and healthy recipe developer", Liz also served as the food director for Mindbodygreen, one of the world's largest (and my most favorite) wellness website.

Liz kindly sent me a copy of Healthier Together a few weeks ago, and I was immediately smitten with the concept, recipes and photography. As Liz writes, "This is not a book about sacrifice. This is a book about strengthening your relationships through your healthy choices, and strengthening your healthy choices through you relationships...

This book is about saying yes to your best life."

Mic Drop, amiright?! Each recipe in this cookbook was created with the concepts of collaboration and community in mind, in addition to micronutrients and flavor! I love and resonate with Liz's approach to food, which is creative and whimsical, but still very accessible. Most dishes seem easy to throw together, but she also includes a few that might challenge your skills and your palate. No need to be intimidated, though—Liz is a fantastic recipe writer, and her instructions will lead you to success!

There were SO many recipes I wanted to share with y'all from Healthier Together, such as "Way More Veggie Bolognese", "Crispy Orange Chicken with Lemon-Ginger Broccoli Rice", "Peanut Butter & Chia Jelly French Toast", "Carrot Cake Breakfast Cookies" (*wipes drool*).

However, her "Caribbean Crusted Fish & Plantain Chips with Avocado Tartar Sauce" particularly stuck out to me. It's not a dish I would have thought of, and I always want to offer y'all new, exciting food experiences! While it contains a good number of ingredients, they're all easy to find, and many are likely in your pantry at this moment. I didn't have a few of the spices, but I swapped them as noted in the ingredient list, and the result was fabulous.

I LOVED this dish and would 100% make it again. The fish is slightly crunchy on the outside, but fall-apart tender on the inside, and the seasoning mixture is absolutely delicious. While I was unsure how the tartar sauce would pair with everything, I LOVED the tangy saltiness of pickles with some kick from jalapeno. And ohhh those plantains! They're just heavenly, and I'll be making them as a side dish in the near future!

I am such a fan of Liz and Healthier Together, and I'm honored to recommend this dish and cookbook to you! To snag it, just click anywhere that I've written "Healthier Together" in this post.

If you give her Caribbean Fish a try, be sure to tag her @lizmoody on Instagram so she can see! xoxo

 

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TOTAL TIME :
2servings
INGREDIENTS
  • TARTAR SAUCE
  • 2 garlic cloves
  • 1 small jalapeno, seeded
  • 1 medium ripe avocado, peeled & pitted
  • 1/4 cup nondairy yogurt or yogurt from milk from grass-fed cows
  • 1/2 teaspoon fine-grain sea salt
  • 2 tablespoons pickle juice
  • 1/4 cup dill, cilantro, flat-leaf parsley or other fresh green herbs (I used thinly sliced green onions)
  • 1/4 cup diced pickles (preferably fermented, from the refrigerated section of the store)
  • FOR THE FISH
  • 2 medium plantains, cut into batons 2-3 inches long, 1/2 inch thick
  • 2 tablespoons melted coconut oil
  • 1 tablespoon plus 1 teaspoon sweet paprika
  • 1/2 cup coconut flour
  • 1/4 cup hemp hearts
  • 1/2 teaspoon dried thyme (I omitted bc I didn't have)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground allspice (I subbed harissa bc I didn't have)
  • 1/4 teaspoon ground white pepper (I subbed black pepper)
  • 2 teaspoons coconut sugar
  • 1 teaspoon fine-grain sea salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 medium egg, beaten
  • 1/2 pound white fish, such as cod, tilapia or catfish, cut into 1 1/2 inch pieces (I used wild cod)
  • lime wedges to garnish
DIRECTIONS
  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  2. Make the avocado tartar sauce: In a food processor or blender, pulse together the garlic and jalapeño until a chunky paste forms. Add the avocado, yogurt, salt, pickle juice, and herbs. Pulse until smooth. Pour the sauce into a small bowl and stir in the diced pickles. Cover with a piece of plastic wrap pressed directly onto the surface of the sauce (to prevent browning) and refrigerate until ready to use.
  3. Make the fish: In a large bowl, toss the plantains with the coconut oil and 1 tablespoon of sweet paprika. Arrange on one of the prepared baking sheets so the plantains are not touching. Bake for 25 to 30 minutes, turning once or twice, until fork-tender and golden brown. Remove from the oven and let them cool a bit.
  4. Meanwhile, combine the coconut flour, hemp hearts, remaining 1 teaspoon of paprika, thyme, ginger, garlic powder, onion powder, allspice, white pepper, coconut sugar, salt, and cayenne (if using) in a wide, shallow bowl, and stir with a fork until well blended. In a separate wide bowl or plate, whisk together the egg and 1 tablespoon of water.
  5. Dip each piece of fish into the egg, allowing the excess to drip off, then into the flour mixture, turning to coat and pressing the flour into the fish to make sure it’s completely covered. Place the breaded fish on the other prepared baking sheet. Bake for 20 to 25 minutes, flipping gently once, until the fish flakes easily with a fork.
  6. Serve the fish and chips with the avocado tartar sauce alongside for dipping, garnished with lime wedges for squeezing.
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