Recipe - Hua Shen Bin (Peanut Butterpancake)

One fourth cup Spanish olive oil
2 cup Chopped yellow onions
Salt
Freshly ground black pepper
2 tablespoon Chopped garlic
3 Fresh jalapenos; stemmed,
seeded and
; finely chopped
1 One half cup Fresh tomatoes; seeded and
chopped
One fourth cup Finely chopped fresh parsley
18 lg Capers
18 lg Green olives; pitted
2 Bay leaves
6 Red snapper fillets; about 6
ounces each
3 tablespoon Fine dried bread crumbs
3 cup Cooked longgrain white
rice; warm
1 pound Plantains; peeled, cut or sliced up
; 1/4inch thick and
; saut‚ed
One fourth cup Finely chopped fresh
cilantro leaves
6 Wedges fresh lime

In a large skillet, over medium heat, add the oil. When the oil is hot, add
the onions. Season with salt and pepper. Saut‚ until lightly caramelized,
about 6 minutes, stirring occasionally. Add the garlic and continue to cook
for 1 minute. Stir in the jalapenos, tomatoes, parsley, capers, olives and
bay leaves. Season with salt and pepper. Bring the mixture to a simmer and
continue to cook for 15 minutes. Season both sides of the fillets with salt
and pepper. Lay the fillets in the sauce, covering each fillet completely
with the sauce. Cook for 8 to 10 minutes or until the fillets start to
flake. Remove the fish and place in the center of each serving plate.
Sprinkle the sauce with the bread crumbs and continue to cook for 2
minutes, stirring constantly. Remove from the heat and spoon over the fish.
Serve the fish with the rice and plantains. Garnish with cilantro and lime
wedges.

Yield: 6