Cuban Red Snapper with Roasted Pineapple Mojo, Fluffy Congrí, and Garlic Tostones

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the red snapper fillets dry and season them with 4 g salt, 1 g black pepper, 1 teaspoon cumin, 1/2 teaspoon oregano, 2 minced garlic cloves, 60 ml orange juice, and 15 ml lime juice. Let them marinate for 15 minutes while you prepare the rest.

2. 2

   Toss the pineapple with 1 tablespoon olive oil, the brown sugar, and a pinch of salt. Spread it on a tray and roast for 15 minutes at 220°C / 425°F, until browned around the edges.

3. 3

   Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Sauté half of the sliced onion with 2 minced garlic cloves for 3 to 4 minutes. Add the rice, bay leaf, 1/2 teaspoon cumin, 1/4 teaspoon oregano, and stir for 1 minute.

4. 4

   Add the cooked black beans, 120 ml of their cooking liquid if available, the water, and 2 g salt. Bring to a boil, reduce to very low heat, cover, and cook for 18 minutes. Turn off the heat and let the congri rest, covered, for 10 minutes before fluffing with a fork.

5. 5

   Remove the pineapple from the oven and transfer it to a bowl. Mix it with the remaining sliced onion, 2 minced garlic cloves, the remaining orange juice, the remaining lime juice, the white vinegar, the cilantro, 2 tablespoons olive oil, 1/4 teaspoon oregano, a pinch of salt, and a pinch of pepper. Set this roasted pineapple mojo aside.

6. 6

   Cut the green plantains into thick 3 cm rounds. Heat the vegetable oil in a deep skillet or pot to 175°C / 350°F. Fry the rounds for 4 to 5 minutes, until tender but not too brown. Drain them.

7. 7

   Mash 2 garlic cloves with a pinch of salt, 1 tablespoon olive oil, and 1 tablespoon white vinegar. Flatten each plantain round into a tostone and lightly brush them with this garlic mixture.

8. 8

   Fry the tostones again at 190°C / 375°F for 2 to 3 minutes, until crisp and golden. Drain, season with a pinch of salt, and keep warm.

9. 9

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the red snapper fillets for 2 minutes on the first side and 1 minute on the second side. Transfer the skillet to the oven and cook for 4 to 6 minutes at 220°C / 425°F, until the fish is just cooked through and flakes easily.

10. 10

    Fluff the congri with a fork and remove the bay leaf. Serve a portion of congri on each plate, place a red snapper fillet on top or alongside, spoon over the roasted pineapple mojo, and serve with the garlic tostones.