Salinas, a coastal town, claims creation of this recipe—and every Puerto Rican restaurant claims to make the best mojito. The traditional mojito preparation uses chicken bouillon cubes and a lot more oil; this lightened version is easy to make, keeps well refrigerated, and tastes marvelous on top of every catch from the sea.
Recipe Ingredient Details:
1 green plaintain (about 10 ounces), peeled and shredded large, keep in salted water to prevent darkening
2 tablespoons olive oil
2 pounds wild yellowtail snapper or halibut, cut into large bite-sized pieces
1 lime zest
Fresh cilantro and lime wedges, chopped, for garnish
1 medium yellow onion, chopped
3 cloves garlic, slivered
1 green cubanela or Anaheim pepper (about 4 ounces) (diced small )
2 bay leaves
2-3 tablespoons capers, rinsed and drained
2-3 tablespoons pimiento-stuffed olives, sliced
1 (7-ounce) can tomato sauce
2 roasted red bell peppers, drained and cut into thin strips, bottled is fine
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
Fresh cilantro, chopped, to taste
In a heavy saucepan, mix together all sauce ingredients except fresh cilantro. Cook at medium-low heat until onions and peppers are tender, about 10 minutes. Season with salt and pepper. Add chopped fresh cilantro before serving (hot or at room temperature).
Drain shredded plantain, pressing well to eliminate excess moisture. Heat 2 tablespoons oil in a large frying pan over medium-high heat; cook plantain, stirring often, until brown and a little crispy; season with salt. Transfer to serving plate.
Season fish with salt, pepper, and lime zest. In the same pan, sauté fish until it starts to change color. Add just enough mojito sauce (not all of it) to cover fish; bring to a boil. Remove from heat and season to taste.
Recipe Additional Notes:
PER SERVING: 353 cal, 12g fat (8g mono, 2g poly, 2g sat), 83mg chol, 48g protein, 9g carb, 2g fiber, 382mg sodium
Wed, 2012-06-27 17:41