Don’t Miss Riverfront Recapture’s Big Mo’

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CookingDan Fortin, executive chef and general manager of Infinity Music Hall and Bistro, visited the Fox CT kitchen to promote the upcoming Riverfront Recapture Big Mo’ party, which will be held at his restaurant. He prepared his jerk-spiced tuna and mango chili tostones. The recipe is below. For more information about Saturday’s event, click here.


2 tuna steaks
2 plantains (green to yellowish in color)
Cooking oil
1 mango, diced
1 tbs cilantro (chopped)
1 tsp sriracha chili sauce
1/2 lime (squeezed)
1 tsp sugar
Jerk spice blend (purchased from store or follow recipe below)


Mango chili sauce

Toss together diced mango, cilantro, sriracha chili sauce, lime and sugar in mixing bowl and set aside.


Place cooking oil in medium sauce pot and begin to heat, hot enough to fry the plantains. While the oil is warming, cut the ends off of the plantains and score the skin with a knife going from top to bottom in four places. Peel away skin and cut into coin shapes about ¼ inch thick.

Place plantains in oil and fry for about 2 to 3 minutes flipping them around occasionally to cook evenly.

Take out of oil and place on paper towel, let cool for a couple of minutes. Next use the bottom of a pan and press down on plantain to form a circular flat chip. Refry in oil until crispy and then drain again on paper towel.

Jerk Spiced Tuna

Crust your tuna steaks with jerk spice. In a saute pan heat some oil and turn heat medium to high. Sear tuna on both sides till cooked to liking, chef’s recommendation is rare. Thinly slice tuna into pieces that fit on top of tostone.  Place tuna slices on tostone and top with mango sauce.

Jerk spice blend
1/4 cup dried thyme
1/4 cup sugar
1/4 kosher salt
2 tbs smoked paprika
1 1/2 tbs black pepper
1 1/2 tbs ground nutmeg
1 1/2 tbs ground cinnamon
1 tsp onion granular
1 tsp garlic granular
1 tsp ginger granular

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