Baked Colombian Mojarra with Green Plantain Crust and Mango Ají

Name: Baked Colombian Mojarra with Green Plantain Crust and Mango Ají
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Colombiana
Ingredients: 21 oz mojarra fillets; 9 oz green plantain; 1 cup ripe but firm mango; 1/2 cup red onion; 3/4 cup tomato; 1/2 cup fresh cilantro; 4 cloves garlic; 3 tbsp lime juice; 3 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp ground annatto; 1 tbsp red chili pepper; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/2 cup breadcrumbs

An original recipe inspired by the coastal flavors of Colombia: mojarra fillets baked with a crisp green plantain crust and served with a fresh mango, red onion, and cilantro ají. It balances citrusy, sweet, and herbal notes in a homey yet elegant dish.

25 minPrep

30 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g mojarra fillets (skinless, en 4 porciones)
250 g green plantain (pelado and grated fino)
180 g ripe but firm mango (cut diced small)
80 g red onion (chopped finely)
120 g tomato (without semillas and diced small)
20 g fresh cilantro (chopped)
12 g garlic (chopped or grated)
45 ml lime juice (freshly squeezed)
45 ml vegetable oil (divided)
2 g ground cumin
2 g ground annatto
10 g red chili pepper (finely chopped, to taste)
8 g salt (or to taste)
2 g black pepper (freshly ground)
40 g breadcrumbs (for dar estructura a the crust)

Nutrition facts

per serving

320 kcal

Calories

31 g

Protein

19 g

Carbs

13 g

Fat

3 g

Fiber

16 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

FishGluten

Instructions

1
Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or dish with 1 tablespoon of the vegetable oil.
2
In a bowl, mix the mojarra fillets with half of the garlic, 1 tablespoon of lime juice, the cumin, annatto, 3/4 teaspoon salt, and black pepper. Let rest for 10 minutes while you prepare the crust and the ají.
3
Finely grate the green plantain and mix it with the breadcrumbs, 1 tablespoon vegetable oil, a pinch of salt, and half of the chopped cilantro. Combine well until you have a moist, loose mixture.
4
For the mango ají, combine in another bowl the mango, red onion, tomato, remaining garlic, red chili pepper, remaining lime juice, 1 tablespoon vegetable oil, remaining cilantro, and 1/2 teaspoon salt. Mix and let it rest so the flavors meld.
5
Place the mojarra fillets on the prepared tray. Cover the top of each fillet with a compact layer of the green plantain mixture, pressing gently so it adheres.
6
Bake for 18 to 22 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust looks golden around the edges. If you want more color, switch to broil for 2 to 3 minutes at 230 °C / 450 °F, watching closely.
7
Remove from the oven and let rest for 3 minutes. Serve each portion of mojarra with a generous spoonful of mango ají on top or on the side.
8
Taste and adjust the ají with extra salt if needed before serving.

Chef tips

For a crispier crust, pat the fillets dry before topping them with the plantain. If the plantain releases a lot of starch, gently press it with paper towels before mixing.

Substitutions

You can use tilapia if mojarra is not available. The mango can be swapped for firm pineapple for a tarter tropical profile. If you want a gluten-free version, use gluten-free breadcrumbs.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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