Pan Con Minuta Fish Recipe

Name: VIP CUBAN CUISINEs Pan Con Minuta Fish Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb firm white fish fillets (e.g., snapper, flounder, or sea bass); 3 tbsp fresh lime juice; 2 tsp garlic, minced; 1 tbs fresh oregano, chopped (or 1 tsp dried oregano); 1 tsp paprika (preferably smoked); 1 tsp hot paprika or cayenne (optional); 1 tsp salt; 1 tsp black pepper, freshly ground; 2 tbsp olive oil (for marinade); 4 pieces crusty rolls or small baguette, split; 3 tbsp unsalted butter, softened; 3 tbsp olive oil (for pan-frying); 1 small onion, very thinly sliced; 1 medium ripe tomato, seeded and finely chopped; 2 tbsp fresh parsley, chopped; 1 tbsp fresh cilantro, chopped (optional); 1 tsp capers, rinsed (optional); 2 pieces fresh lime wedges, for serving; 0 to taste salt, to taste; 0 to taste black pepper, to taste

Inspired by VIP CUBAN CUISINE

Time40m

Serves4

Make Pan Con Minuta Fish Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the fish and marinade

1 lb firm white fish fillets (e.g., snapper, flounder, or sea bass)

3 tbsp Fresh lime juice

2 tsp Garlic, minced

1 tbs fresh oregano, chopped (or 1 tsp dried oregano)

1 tsp paprika (preferably smoked)

1 tsp hot paprika or cayenne (optional)

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

2 tbsp olive oil (for marinade)

For the bread and topping (pan con minuta style)

4 pieces crusty rolls or small baguette, split

3 tbsp unsalted butter, softened

3 tbsp olive oil (for pan-frying)

1 small onion, very thinly sliced

1 medium ripe tomato, seeded and finely chopped

2 tbsp Fresh parsley, chopped

1 tbsp fresh cilantro, chopped (optional)

1 tsp capers, rinsed (optional)

2 pieces fresh lime wedges, for serving

0 to taste salt, to taste

0 to taste black pepper, to taste

Method

For the fish and marinade

Prepare and marinate fish

Pat the fish fillets dry with paper towels and cut into portions roughly the width of your rolls (about 4 pieces). In a shallow dish combine fresh lime juice, minced garlic, chopped oregano, paprika, optional cayenne, 1 tsp salt, 1 tsp black pepper and 2 tbsp olive oil. Place fish in the marinade, turn to coat, cover and refrigerate for 20–30 minutes (no longer than 45 minutes so the acid doesn't 'cook' the fish).

Remove excess marinade

About 5 minutes before cooking, remove the fish from the refrigerator and let come closer to room temperature. Pat lightly to remove excess marinade so it will sear rather than steam.

Pan-sear the fish

Heat a large skillet over medium-high heat until hot. Add 1 tbsp olive oil to the pan and swirl. Place fillets in the skillet without crowding and cook 2–3 minutes per side depending on thickness, until a golden crust forms and the fish flakes easily with a fork (internal temp ~135–140°F / 57–60°C). Transfer cooked fillets to a plate and tent loosely with foil to keep warm.

For the bread and topping (pan con minuta style)

Prepare bread

Cut rolls in half lengthwise. Spread softened butter evenly on each cut side. Optionally brush a little of the remaining olive oil (approx 1 tbsp) on the outer crust for extra crisping.

Sear bread

In the same skillet used for the fish (wipe out excess oil leaving the fond), add remaining 2 tbsp olive oil and set heat to medium. Place buttered roll halves cut-side down in the skillet and toast until golden and crisp, about 2 minutes. Flip and toast the outside briefly 30–45 seconds. Remove and keep warm.

Sauté onions and assemble topping

Lower heat to medium-low. Add the thinly sliced onion to the skillet and sauté 4–5 minutes until softened and lightly caramelized. Add the chopped tomato, chopped parsley, cilantro (if using) and capers; cook 1–2 minutes to warm and combine. Taste and season with salt and pepper to taste. If mixture seems dry, add a squeeze of lime juice or 1 tsp olive oil.

Assemble pan con minuta

Place a toasted bread half on a plate, lay a seared fish portion on top, spoon a generous amount of the onion-tomato topping over the fish, and finish with an extra sprinkle of parsley. Serve with lime wedges to squeeze over the fish and bread. Repeat for remaining servings.