Snapper "Las Islas"

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6 cups 1/2-inch diced purple potatoes

1/4 cup canola oil, plus more for pan frying 

6 cups 1/2-inch diced ripe plantains 

4 (8-ounce) snapper fillets (preferably yellowtail snapper)

1 cup flour

2 eggs

2 cups half-and-half

Roasted Garlic, Lemon, and Thyme Vinaigrette, recipe follows

Tomato and Roasted Red Pepper Aioli, recipe follows

Roasted Garlic, Lemon, and Thyme Vinaigrette:

1/3 cup roasted garlic puree

1 cup fresh squeezed lemon juice

2 tablespoons chopped Italian flat leaf parsley

3 tablespoons thyme leaves

1 tablespoon kosher salt

1/4 tablespoon black pepper

1 1/2 cup canola oil

Tomato and Roasted Red Pepper Aioli:

1 egg yolk* (See Disclaimer)

1 tablespoon freshly squeezed lemon juice

1 1/2 cup canola oil

2 tablespoons roasted garlic puree

1/4 cup marinated sun dried tomatoes, reserve 1/3 cup of oil from marinade

1 roasted red pepper, peeled and seeded

1tablespoon chopped flat leaf parsley

1 tablespoon chopped basil

Salt and pepper