Filhote com Molho de Camarões e Bananas (Fish with Shrimp Sauce and Plantains)

Name: Filhote com Molho de Camarões e Bananas (Fish with Shrimp Sauce and Plantains)
Ingredients: 5 (3 1/2-lb.) bone-in, skin-on red snapper steaks; 1 ⁄ 3 cup olive oil; 1 ⁄ 4 cup minced cilantro; 1 ⁄ 4 cup minced Thai basil leaves; 1 tbsp. minced Brazilian pickled chiles (optional); 2 tsp. ground annatto seed (available at The Great American Spice Company ); Kosher salt and freshly ground black pepper, to taste; 1 small yellow onion, minced; 1 tbsp. minced garlic; 1 ⁄ 2 Italian frying pepper, stemmed, seeded, minced; 3 plum tomatoes, cored and finely chopped; 1 lb. medium shrimp, peeled, deveined, roughly chopped; 1 cup fish or vegetable stock; 2 tbsp. fresh lime juice; Canola oil, for frying; 1 ripe plantain, peeled and cut into ¼″-thick slices

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Any tender, skin-on white fish can be used in this dish, which is topped with spicy shrimp sauce.

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Ingredients

5 (3 1/2-lb.) bone-in, skin-on red snapper steaks
1⁄3 cup olive oil
1⁄4 cup minced cilantro
1⁄4 cup minced Thai basil leaves
1 tbsp. minced Brazilian pickled chiles (optional)
2 tsp. ground annatto seed (available at <a href="http://www.americanspice.com/">The Great American Spice Company</a>)
Kosher salt and freshly ground black pepper, to taste
1 small yellow onion, minced
1 tbsp. minced garlic
1⁄2 Italian frying pepper, stemmed, seeded, minced
3 plum tomatoes, cored and finely chopped
1 lb. medium shrimp, peeled, deveined, roughly chopped
1 cup fish or vegetable stock
2 tbsp. fresh lime juice
Canola oil, for frying
1 ripe plantain, peeled and cut into ¼″-thick slices