1 (12-oz.) jar roasted red bell peppers, drained
1/3 cup chopped toasted pecans
2 garlic cloves, sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Process all ingredients in a food processor until smooth.
1 cup mayonnaise
1 tablespoon thinly sliced fresh chives
2 tablespoons chopped dill pickles
1 tablespoon capers, drained
1 large hard-cooked egg, peeled and chopped
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon dill pickle juice from jar
1/4 teaspoon dried tarragon, basil, or parsley
1/8 teaspoon ground cayenne
Salt and pepper to taste
Stir together mayonnaise; chives; chopped pickles; capers; egg; lemon juice; pickle juice; dried tarragon, basil, or parsley; and ground red pepper in a small bowl. Add salt and pepper to taste. Cover and chill 30 minutes before serving. Refrigerate up to 3 days.
1 cup mayonnaise
1/4 cup sliced green onions
1 tablespoon chopped fresh parsley
2 tablespoons Creole mustard
2 teaspoons lemon zest
2 garlic cloves, pressed
1/2 teaspoon cayenne
Stir together mayonnaise, green onions, parsley, Creole mustard, lemon zest, garlic, and red pepper.
1 cup plain dried bread crumbs
2 teaspoons five-spice powder
1 teaspoon dried thyme, crumbled
1 teaspoon ground allspice
1 teaspoon kosher salt
1/8 to 1/4 tsp. cayenne pepper
1 1/2 pounds small red snapper or grey sole fillets
6 tablespoons vegetable oil, for frying
4 firm bananas
Lime wedges, for serving
In a shallow bowl, toss together bread crumbs, five-spice powder, thyme, allspice, salt and cayenne. In a second shallow bowl, beat eggs with a fork. Turn fish fillets one at a time in crumbs, then dip them in beaten eggs to coat and then coat again with crumb mixture; place on a plate.
In a large skillet, heat 2 Tbsp. oil over medium heat until hot. Add half of fish and cook until golden and crisp on bottom, 2 to 3 minutes; turn and cook until crisp on other side, 2 to 3 minutes more. Transfer fish to a plate and keep in a warm oven while you repeat with remaining fish and 2 Tbsp. more oil.
In a large nonstick skillet, heat remaining 2 Tbsp. oil over medium-high heat. Slice bananas 1/3-inch thick and pan-fry until golden on both sides, about 4 minutes. Serve bananas and lime wedges with fish.