Chef Michael Salmon - Join me in my Kitchen
Halibut is one of my favorite fish and in this dish I pound it out gently and stuff it with a crabmeat mixture. Drawing on my Caribbean experiences, I then turn this New England combination into a hybrid by crusting it with crisp plantain chips and serving it with a tropical fruit salad.
The two preparations I give here result in two very different final products. The plantain chips are crispy like potato chips and the Tostones (as they are known in Puerto Rico) or Batakons (in Colombia) are crisp on the outside and soft in the middle.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
