Red Snapper Loins With Plantain Filling

• 8 deboned red snapper (loins)
• 3 plantains
• 34 cup butter
• 2 tablespoons dairy cream
• 1 lime
• salt and pepper
• aluminum foil
• 2 tablespoons cooking oil
• 12 medium onion, finely diced
• 1 lb tomatoes, minus skin and seeds, diced (jitomate guaje if you can find it, if not regular will do)
• 34 cup white wine
• 1 cup dairy cream
• 10 oranges, juice of (more on the acidy side than sweet)
• salt and pepper

1. FOR FISH.
2. Boil plantains with peel still on.
3. Once cooked, peel and process them in blender together with butter and cream.
4. Prepare snapper loins for filling, by pounding them to flatten somewhat, seasoning them all over with salt, pepper and lime juice to taste.
5. Spread the plantain puree on one of the loins and top it with another loin.
6. Once they are all filled and topped, wrap in foil and cook in the sauce for 15 minutes.
7. FOR SAUCE.
8. In heated oil, sautee onion.
9. Once onion is golden transluscent, add the skinned and seeded tomato.
10. When cooked, strain the sauce and return to heat to simmer.
11. On another pot, boil the orange juice until reduced to half its original quantity.
12. Once reduced, add the tomato sauce, add the white wine and the cream, and simmer for 5 more minutes.
13. Season with salt and pepper to taste and check consistency of sauce.
14. If it's too thin add a teaspoon of cornstarch diluted in a little white wine and cook for another 5 minutes.

red snapper, plantains, butter, dairy cream, lime, salt, aluminum foil, cooking oil, onion, tomatoes, white wine, dairy cream, oranges, salt

Taken from www.food.com/recipe/red-snapper-loins-with-plantain-filling-115709 (may not work)