Caribbean Sole with Plantains & Papaya Salsa (Holland America)

INGREDIENTS

For the sole and plantains:

3 tablespoons unsalted butter, divided
2 plantains, halved horizontally, each half cut into 1/4-inch-thick strips
Salt to taste
4 four-ounce sole fillets
Pepper to taste

For the Salsa:

1 papaya, cut into 1/2-inch cubes
1/4 cup finely chopped red onion
1/4 cup coarsely chopped fresh cilantro
2 jalapeño chilies, seeded and finely chopped
Fresh lime juice (or orange juice) as needed
Salt and pepper to taste
Sprigs of fresh cilantro for garnish

4
Servings

? mins
Prep Time

? mins
Cook Time

? mins
Total Time

GUIDE / INSTRUCTIONS

Plantains are simply a must in this dish, so choosing the right ones is important. At the market, look for those that are more brown than yellow, for these will be the sweetest and most tender. To peel, cut off both ends, then make three or four cuts down the length of the plantain peel, being careful not to cut into the flesh of the fruit. Then carefully remove the sections of the peel.

Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the plantains, sprinkle with salt and cook for 3 minutes per side or until lightly brown and tender. Transfer to a plate, cover and set aside.
To cook the sole, melt the remaining 1 tablespoon butter in the same skillet over medium-high heat. Place the sole in the pan, sprinkle with salt and pepper and cook for 2 minutes per side or until it flakes easily when tested with a fork.
Meanwhile, stir together all the salsa ingredients in a medium bowl. Add enough lime juice to moisten the mixture and season with salt and pepper.
For each serving, place 4 to 5 plantain strips on a dinner plate. Place one sole fillet over the strips and top with a heaping 1/3 cup of the salsa. Garnish with a cilantro sprig.

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