Cuban Fish with Cilantro-Orange Mojo and Creamy Malanga Rice

Name: Cuban Fish with Cilantro-Orange Mojo and Creamy Malanga Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Cubana
Ingredients: 24 oz firm white fish fillets; 1/2 cup orange; 2 tbsp lime; 6 cloves garlic; 3/4 cup fresh cilantro; 1 tsp dried oregano; 1 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 1 cup white onion; 1 cup green bell pepper; 1 leaf bay leaf; 1 1/2 cups malanga root; 1 cup long-grain rice; 3 cups chicken or vegetable broth; 2 tbsp butter; 1/4 cup green olives; 1 tsp orange zest

An original Cuban-inspired recipe featuring pan-seared fish fillets finished with a fragrant cilantro, garlic, and orange mojo, served over creamy rice cooked with grated malanga and a hint of cumin. The result is a comforting, aromatic, and balanced dish with flavors deeply rooted in Cuban cooking.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

680 g firm white fish fillets (como pargo, mero or bacalao fresh, en 4 porciones)
120 ml orange (juice fresh)
30 ml lime (juice fresh)
18 g garlic (finely chopped, divided)
20 g fresh cilantro (chopped, divided)
2 g dried oregano
2 g ground cumin (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml olive oil (divided)
160 g white onion (finely chopped, divided)
120 g green bell pepper (finely chopped)
1 unit bay leaf
180 g malanga root (pelada and grated gruesa)
200 g long-grain rice (enjuagado)
720 ml chicken or vegetable broth (hot)
28 g butter
35 g green olives (sliced)
2 g orange zest

Nutrition facts

per serving

470 kcal

Calories

32 g

Protein

34 g

Carbs

21 g

Fat

3 g

Fiber

31 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

DairyFish

Instructions

1
1. In a bowl, combine the orange juice, lime juice, half of the minced garlic, half of the cilantro, oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Set this mixture aside as the mojo.
2
2. Pat the fish fillets dry with paper towels and season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spoon 3 tablespoons of the mojo over the fish and marinate for 10 minutes in the refrigerator.
3
3. For the creamy malanga rice, heat 1 tablespoon olive oil and the butter in a pot over medium heat. Add half of the onion, the green bell pepper, the bay leaf, and the remaining garlic. Cook for 3 to 4 minutes until the onion turns translucent.
4
4. Add the grated malanga, rice, and the remaining 1/2 teaspoon cumin. Stir for 2 minutes so the grains and malanga are coated with the fat and aromatics.
5
5. Pour in the hot broth and add 1/4 teaspoon salt. Once it comes to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender and the malanga has melted into a creamy texture. Remove the bay leaf and let it rest for 5 minutes.
6
6. While the rice cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the fish fillets for 3 to 4 minutes per side, depending on thickness, until just cooked through and easily flaked.
7
7. Add the remaining onion to the skillet and cook for 2 minutes around the fish. Pour in the reserved mojo, the green olives, and the orange zest. Cook 1 to 2 minutes more, spooning the sauce over the fillets, until the liquid is fragrant and slightly reduced.
8
8. If you want to keep the fish warm while finishing the rice, transfer it to an oven-safe dish and hold at 200 °F / 95 °C for up to 10 minutes.
9
9. Fluff the malanga rice with a fork and mix in the remaining chopped cilantro. Serve a bed of creamy rice, top with a fish fillet, and finish with the onion, olives, and skillet mojo.
10
10. Serve immediately, making sure to spoon the orange, lime, garlic, and cilantro sauce over each portion.

Chef tips

For deeper flavor, let the mojo sit for 10 minutes before using it. If the fish is delicate, use a wide spatula and turn it only once. Malanga gives body to the rice; grate it on the coarse side so it melts in without turning gummy.

Substitutions

You can replace the malanga with finely grated cassava or 120 g grated squash, though the texture will be different. Cilantro can be swapped for parsley if you prefer a milder flavor. Use plant-based butter to avoid dairy.

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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