Fish Dinner Columbian Coast

Course : Cajun
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4 fillets fish
3/4 cup milk
2 tablespoons tomato paste
2 medium sliced tomatoes
4 pieces finely chopped pimento salt -- pepper
1 teaspoon parsley
1 1/2 teaspoons paprika
4 tablespoons butter
1 tablespoon flour
2 small sliced onions
1 medium cubed green pepper
2 medium sliced lemons cloves crushed garlic

Preparation / Directions:

Prepare firm fish fillets for cooking. Sprinkle with salt, pepper and crushed garlic Let stand for 2 hours. Melt 2 tbs of butter in sauté pot. Stir in the marinated fish and cook 5 minutes on each side at medium heat. Add the milk and simmer for 20 minutes or until desired doneness. While fish is cooking, sauté the onions, tomatoes, and green peppers in 2 tbs of butter for 5 minutes at medium heat; add the paprika, the flour, and the tomato paste, stirring constantly. Pour the vegetable mixture sauce over the fish, cover, and let it cook for 5 more minutes to blend in the flavor at low heat. "Patacon Frito" (Fried Plantain Banana) Ingredients: 4 Green Plantain Bananas Pinch of salt frying vegetable oil If you live near a Hispanic market you will surely find the real plantain bananas (ask for "Platano Verde"). If not Chiquita (or Dole, or whatever) will do, as long as they are on the green side. Peel off the bananas. Heat the oil in a deep frying pan making sure the amount of oil will cover the bananas. When the oil reaches a normal frying temperature, dip the bananas and fry them until they reach a light brown color (will take 10-15 minutes at medium heat). Take the fried bananas out of the pan. Lay out plastic wrap on a wooden board. Place one fried banana at a time; cover with another plastic wrap and pound it with a meat hammer until flattened to about 1/4" thick. Carefully remove the plastic wraps from the flattened banana. When done flattening all the bananas, Fry them in a 12" skillet at medium heat for 15 minutes and with enough oil to cover them, until they get crispy and brown on both sides. Texture and color are the same as in French fries. Take them out and place them over paper towels to remove excess oil. Salt to taste. Serve hot with the Fish and the Rice.

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