Cuban Fish with Cilantro-Caper Mojo and Yuca Rice with Roasted Peppers

Name: Cuban Fish with Cilantro-Caper Mojo and Yuca Rice with Roasted Peppers
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Cubana
Ingredients: 24 oz firm white fish fillets; 4 tbsp lime juice; 6 cloves garlic; 1 tsp ground cumin; 1 tsp dried oregano; 1 1/2 tsp salt; 1 tsp black pepper; 4 tbsp olive oil; 1 cup fresh cilantro; 2 tbsp capers; 1 1/4 cups white onion; 1 cup long-grain white rice; 9 oz yuca; 2 cups water; 1 leaf bay leaf; 1 large red bell pepper; 1 large green bell pepper; 1 tbsp white vinegar

An original Cuban-inspired recipe featuring seared fish fillets finished with a fragrant mojo of cilantro, garlic, lime, and capers, served over rice with tender yuca and paired with roasted peppers sautéed with onion.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

680 g firm white fish fillets (pargo, mero or tilapia gruesa)
60 ml lime juice (divided)
18 g garlic (chopped, divided)
2 g ground cumin
1 g dried oregano
8 g salt (divided)
2 g black pepper (divided)
60 ml olive oil (divided)
30 g fresh cilantro (chopped lightly suelto)
30 g capers (escurridas and chopped gruesas)
180 g white onion (in strips finas, divided)
190 g long-grain white rice (enjuagado)
250 g yuca (pelada, without fibra central and diced small)
480 ml water (for the arroz)
1 unit bay leaf
160 g red bell pepper (in strips)
160 g green bell pepper (in strips)
15 ml white vinegar

Nutrition facts

per serving

480 kcal

Calories

33 g

Protein

39 g

Carbs

20 g

Fat

4 g

Fiber

35 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

FishSulfites

Instructions

1
1. Preheat the oven to 220°C / 425°F. Toss the red and green bell peppers with 1 tablespoon (15 ml) olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread them on a sheet pan with half of the sliced onion and roast for 18 to 22 minutes, stirring halfway through, until tender with browned edges.
2
2. Meanwhile, place the yuca in a small saucepan with enough water to cover. Bring to a boil and cook for 10 to 12 minutes until just tender. Drain well and set aside.
3
3. In a medium pot, heat 1 tablespoon (15 ml) olive oil over medium heat. Add the remaining onion and 2 minced garlic cloves; cook for 2 minutes until softened. Stir in the rice, the par-cooked yuca, and the bay leaf for 1 minute, then add 2 cups (480 ml) water, 1/2 teaspoon salt, and a pinch of black pepper. Bring to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender. Turn off the heat and let rest for 5 minutes.
4
4. Season the fish fillets with 2 tablespoons (30 ml) lime juice, cumin, oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 2 minced garlic cloves. Let them rest for 10 minutes.
5
5. For the mojo, combine the cilantro, capers, 2 tablespoons (30 ml) lime juice, white vinegar, the remaining 2 minced garlic cloves, 2 tablespoons (30 ml) olive oil, and 2 tablespoons (30 ml) water in a bowl. Season with 1/4 teaspoon salt and mix well.
6
6. Heat a large skillet over medium-high heat with the remaining 1 tablespoon (15 ml) olive oil. Sear the fish for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until cooked through and flaky in the center.
7
7. Add half of the mojo to the skillet and cook for 30 seconds, spooning it over the fish so it becomes fragrant while staying fresh.
8
8. Remove the bay leaf from the rice and fluff with a fork. Serve a bed of yuca rice, place the fish on top, add the roasted peppers and onion on the side, and finish with the remaining mojo over the fish.
9
9. Serve immediately, adjusting with an extra pinch of salt, black pepper, or a few more drops of lime juice if desired.

Chef tips

If using a delicate fish like tilapia, pat the fillets very dry before searing so they hold together better. Capers add a bold salty note; rinse them lightly if you want a milder flavor.

Substitutions

You can substitute the yuca with small cubes of sweet potato, though the profile will change. Cilantro can be replaced with parsley for a milder taste. Snapper or grouper can be replaced with fresh cod or halibut.

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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