Pan-fried moi with black bean cake and crispy plantain

Yield: 4 servings

Measure Ingredient
2 cups Black turtle beans; cooked, and
\N \N Roughly ground
½ cup Seeded; diced tomatoes
¼ cup Chopped cilantro
2 tablespoons Cumin
2 tablespoons Ancho chili powder
2 tablespoons Minced garlic
6 tablespoons Vegetable oil
4 \N Moi fillets; skin on, pin bones removed
\N \N (or substitute English sole)
1 \N Firm plantain; peeled, and
\N \N Sliced very thin
\N \N Peanut oil; for deep-frying
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Cilantro sprigs; for garnish

In a medium-size mixing bowl mix the beans, tomato, cilantro, cumin, ancho chili powder, garlic and salt and pepper. Mix thoroughly and form into 4 even-sized cakes. In a medium-size teflon saute pan heat a small amount of vegetable oil and brown off both sides and keep warm in the oven until the Moi is done. In the same saute pan, heat a little more oil and saute the Moi, skin-side down first. Deep-fry the plantain slices, season with salt and set aside. Serve the Moi with the black bean cakes and garnish with fried plantains and cilantro. This recipe yields 4 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Corey A.

Waite, Executive Chef at Hapuna Beach Prince Hotel, HI From the TV FOOD NETWORK - (Show # CL-8885 broadcast 05-15-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-18-1998

Recipe by: Corey A. Waite

Converted by MM_Buster v2.0l.

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