Cuban Fish with Cane-Lime Mojo, Cilantro Rice, and Sautéed Squash

Name: Cuban Fish with Cane-Lime Mojo, Cilantro Rice, and Sautéed Squash
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Cubana
Ingredients: 24 oz snapper or grouper fillets; 1 cup long-grain white rice; 2 cups water; 10.5 oz summer squash, sliced into half-moons; 6.3 oz white onion, thinly sliced; 8 tsp garlic, minced; 5 tbsp fresh lime juice; 2 tbsp cane molasses; 4 tbsp olive oil; 3/4 cup fresh cilantro, chopped; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1 leaf bay leaf; 1 3/4 tsp salt; 3/4 tsp black pepper; 1 tbsp white vinegar

An original Cuban-inspired recipe featuring seared fish fillets finished in a glossy garlic, lime, and cane syrup mojo, served with fragrant cilantro rice and sautéed squash with onion and cumin. It captures the classic Cuban balance of citrus, garlic, herbs, and gentle sweetness.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

680 g snapper or grouper fillets (skinless, en 4 porciones)
200 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
300 g summer squash, sliced into half-moons (puede ser calabaza amarilla or zucchini claro)
180 g white onion, thinly sliced (divided)
24 g garlic, minced (divided)
80 ml fresh lime juice (divided)
30 ml cane molasses (for the mojo)
60 ml olive oil (divided)
20 g fresh cilantro, chopped (divided)
4 g ground cumin (divided)
2 g dried oregano (divided)
1 unit bay leaf (for the arroz)
10 g salt (or to taste, divided)
2 g black pepper (divided)
15 ml white vinegar (for the calabaza)

Nutrition facts

per serving

457 kcal

Calories

34 g

Protein

35 g

Carbs

18 g

Fat

2 g

Fiber

33 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

Fish

Instructions

1
1. Season the fish fillets with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cumin, 1/2 teaspoon oregano, 2 teaspoons minced garlic, and 2 tablespoons lime juice. Let them rest in the refrigerator for 10 minutes.
2
2. For the rice, heat 1 tablespoon olive oil in a saucepan over medium heat. Add 60 g onion and sauté for 2 to 3 minutes until translucent. Add 2 teaspoons minced garlic and cook for 30 seconds.
3
3. Stir in the rinsed rice and cook for 1 minute to lightly toast it. Add the water, bay leaf, and 1/2 teaspoon salt. Once boiling, reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed.
4
4. Remove the rice from the heat and let it rest, covered, for 5 minutes. Discard the bay leaf and fold in half of the chopped cilantro with a fork to fluff the grains.
5
5. While the rice cooks, make the squash. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the remaining onion and sauté for 3 minutes. Add the squash, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon salt, and a pinch of pepper.
6
6. Sauté the squash for 5 to 7 minutes, stirring occasionally, until tender but not mushy. Add the white vinegar and 1 teaspoon minced garlic, cook 1 minute more, and keep warm.
7
7. For the mojo, whisk together in a bowl the cane molasses, remaining lime juice, 2 tablespoons olive oil, remaining minced garlic, and the other half of the chopped cilantro. Set aside.
8
8. Heat a large skillet or griddle over medium-high heat. If using the oven to hold warm, preheat it to 200 °F / 95 °C. Add the last tablespoon of olive oil to the skillet and sear the fillets for 3 to 4 minutes per side, depending on thickness, until the fish is just cooked through and flakes easily.
9
9. Lower the heat to medium. Pour the cane-lime mojo into the skillet around the fish and cook for 1 to 2 minutes, spooning the sauce over the fillets so they glaze without drying out.
10
10. Serve a bed of cilantro rice, place the fish fillets with their mojo on top or alongside, and add the sautéed squash. Adjust with salt or pepper if needed and serve immediately.

Chef tips

If the fish is very delicate, pat it very dry before cooking and avoid moving it during the first minutes of searing. For deeper flavor, marinate the fish for 20 minutes, but no longer, so the citrus does not affect its texture.

Substitutions

You can use tilapia, fresh cod, or mahi-mahi instead of snapper or grouper. Cane molasses can be replaced with mild honey or dissolved piloncillo, though the flavor profile will change slightly. Cilantro can be swapped for parsley if you prefer a milder herbal note.

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
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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