We’ve been going to Palo Santo in Park Slope since they first opened their doors years ago. I think it’s the best restaurant in the neighborhood, and that’s not just because of their hearty portions and the free glasses of Prosecco they give us every time we go. At Palo Santo, one is overwhelmed by the flavor of the food, and not by rococo cooking methods. The complexities in their dishes come from artful combinations: from dynamic relationships, and never from an abundance of sauces and seasonings. For these reasons and many more, Palo Santo is singular among Brooklyn locovore restaurants.
When I found this recipe for Palo Santo’s Bluefish with Plantain, Hot Slaw, and Salsa Verde in The New Brooklyn Cookbook, I got a little nervous. What if the sweet, succulent plantain that I so looked forward to was actually easy to make at home. If I could cook Palo Santo, then could I justify the expense of a full meal there, just to shoot the shit with Gonzalo as he brought us our free Proseccos?
This is by far the best blue fish recipe I’ve ever made. The sharpness of the hot slaw, and the sweetness of the plantain, rise up to meet the strong, oily flavor of the fish like no other bluefish recipe I know.
It was of course not as good as the Palo Santo dish. Apparently, you’re not supposed to cook plantains while they’re still green. Who knew? Anyway, I’ll still be going to the restaurant every few months. I still don’t know how to make their grilled steak and fried yucca.
Blue Fish with Plantain, Hot Slaw, and Salsa Verde
Adapted from The New Brooklyn Cookbook
½ head red cabbage, shredded
1 jalapeno, seeded and minced
1 garlic clove, minced
1 tablespoon white wine vinegar
2 tablespoons olive oil
Coarse salt and pepper to taste
1.) Combine cabbage, jalapeno, garlic, vinegar, and oil in large bowl. Season to taste and set aside to marinate.
10 ounces tomatillos
1/3 cup chives, minced
1 jalapeno, seeded and minced
Juice of 1 lime
1 tablespoon olive oil
1.) On each of the tomatillos, make an x at the bottom with a paring knife. Bring a pot of water to boil and prepare an ice bath. Blanch tomatillos until skin splits. This could be a few seconds or a few minutes, depending on the tomatillos.
2.) Remove from boiling water and plunge into ice bath when skin splits, then chop.
3.) Place in a small bowl with chives, jalapeno, limejuice, and oil. Season to taste.
3 ripe plantains (yellow, not green)
1 tablespoon butter
1.) Preheat oven to 425 degrees Fahrenheit. Roast plantains on rimmed baking sheet until they puff up and burst, about 20 minutes.
2.) Remove from oven and allow to cool. When you can touch them, slice them lengthways and brush cut side with butter.
3.) Return to oven for another 10 minutes, or until golden brown.
6 8-ounce bluefish fillets
Coarse salt and pepper.
2 tablespoons cooking fat
1.) Heat ovenproof skillet with fat
2.) Season fish with salt and pepper and sauté fish, skin side down 2 or 3 minutes, or until skin is golden.
3.) Place pan in oven to finish cooking fish, about 5 minutes.
To serve, place an unpeeled plantain half on each plate and a mound of slaw next to the plantain. Place fish on top of the slaw and garnish with salsa verde.
- Salsa Verde (thebeefjar.com)
- Recipe: Roasted Tomatillo Salsa Verde (greatist.com)
- Green Tomato Salsa Verde (honestfoodie.wordpress.com)
- Salsa Verde: a vegan recipe by an Ultra runner. (sweatdaily.wordpress.com)
- Tomatillo Salsa Verde (allandalefarmcsa.wordpress.com)
- Salsa Verde (pamstacticalkitchen.com)
- Charred Tomatillo Salsa Verde (gigglesgobblesandgulps.com)