Pescado Mojito Recipe
Rock fish fillet, marinated in white wine with cinnamon and paprika. Steamed in a banana leaf and served with rice, maduros, and Ensalada de Casa.
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Ingredients
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Fish Marinade
Steaming and Sides
Method
Preparation of Fish
- 1
Marinate the Fish
In a bowl, combine white wine, cinnamon, paprika, salt, and black pepper. Add the rock fish fillets, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
Steaming
- 2
Prepare the Banana Leaves
Soften banana leaves by briefly heating them over a flame or in boiling water. This will make them pliable for wrapping.
- 3
Wrap and Steam the Fish
Place a marinated fish fillet on each banana leaf. Fold the leaves over the fish to create a parcel, securing with kitchen twine if necessary. Place the parcels in a steamer basket over boiling water and steam for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Cooking Sides
- 4
Cook the Rice
In a pot, bring 4 cups of water to a boil. Add 2 cups of white rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 18-20 minutes until rice is tender and water is absorbed.
- 5
Prepare the Maduros
Peel the ripe plantains and slice them diagonally into 1-inch thick pieces. Heat vegetable oil in a skillet over medium heat and fry the plantain slices until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
- 6
Make the Salad
In a large bowl, combine mixed salad greens, diced tomato, and sliced cucumber. Whisk together olive oil, vinegar, salt, and black pepper in a small bowl, then pour over the salad and toss gently to combine.
Serving
- 7
Plate the Dish
On each plate, serve a portion of steamed fish wrapped in banana leaves alongside a scoop of white rice, fried maduros, and a generous serving of ensalada de casa. Enjoy your Pescado Mojito!