Cuban Fish Fillet in Garlic Citrus Mojo with Yellow Rice and Herb Tostones

Instructions

1. 1

   1. In a bowl, mix the orange juice, lime juice, minced garlic, oregano, cumin, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 30 ml (2 tbsp) olive oil. Reserve half of this mixture for finishing the sauce and marinate the fish with the other half for 15 minutes in the refrigerator.

2. 2

   2. For the yellow rice, heat 15 ml (1 tbsp) olive oil in a saucepan over medium heat. Sauté half of the onion and half of the red bell pepper for 3 to 4 minutes until softened. Add the rice and annatto, stir for 1 minute, then add the hot broth, bay leaf, and 2 g (1/4 tsp) salt. Bring to a boil, cover, reduce the heat, and cook for 18 minutes until the liquid is absorbed. Let rest for 5 minutes and fluff with a fork.

3. 3

   3. While the rice cooks, cut the green plantains into thick rounds about 3 cm (1 1/4 inch). Heat the vegetable oil in a deep skillet or pot to 160°C / 325°F. Fry the plantain pieces for 4 to 5 minutes until tender but not too brown. Remove and drain.

4. 4

   4. Flatten each plantain piece to form tostones. Mix the cilantro, parsley, orange zest, and a pinch of salt. Set this herb mixture aside. Raise the oil temperature to 190°C / 375°F and fry the tostones for 2 to 3 minutes more until crisp and golden. Drain and immediately sprinkle with the herb mixture.

5. 5

   5. Remove the fish from the marinade and lightly pat the surface dry. Heat 15 ml (1 tbsp) olive oil in a wide skillet over medium-high heat. Sear the fillets for 3 to 4 minutes per side, depending on thickness, until cooked through and they flake easily.

6. 6

   6. Lower the heat to medium. Add the remaining onion and remaining red bell pepper to the skillet; cook for 2 minutes. Pour in the reserved marinade that did not touch the raw fish and cook for 2 to 3 minutes until the onion softens and the mojo becomes fragrant. Return the fish to the skillet for 1 minute to coat with the sauce.

7. 7

   7. Serve a portion of yellow rice with one fish fillet, plenty of onion and mojo on top, and the herb tostones on the side. Adjust with the remaining salt and pepper to taste before serving.