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.