Cuban Fish with Passion Fruit Garlic Mojo, Tender Corn Rice, and Crispy Green Plantain

Name: Cuban Fish with Passion Fruit Garlic Mojo, Tender Corn Rice, and Crispy Green Plantain
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Cubana
Ingredients: 24 oz snapper or tilapia fillets; 1 1/2 tsp salt; 1 tsp black pepper; 6 cloves garlic; 1 tsp dried oregano; 1 tsp ground cumin; 1/2 cup sour orange juice or orange-lime mixture; 4 tbsp olive oil; 1 1/4 cups white onion; 1/2 cup passion fruit pulp; 2 tsp brown sugar; 1/2 cup fresh cilantro; 1 cup long-grain white rice; 1 cup sweet corn kernels; 2 cups chicken or vegetable broth; 1 leaf bay leaf; 1 large green plantain; 2 cups vegetable oil; 1 whole lime

An original Cuban recipe featuring seared fish fillets with a vibrant passion fruit, garlic, and onion mojo, served over tender corn rice and finished with crispy green plantain. It balances the classic Cuban profile of brightness, mild sweetness, and savory sofrito depth.

25 minPrep

35 minCook

60 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g snapper or tilapia fillets (skinless, en 4 porciones)
8 g salt (divided)
2 g black pepper (freshly ground, divided)
18 g garlic (chopped or majado, divided)
2 g dried oregano (divided)
2 g ground cumin (divided)
120 ml sour orange juice or orange-lime mixture (divided)
60 ml olive oil (divided)
180 g white onion (en pluma fina, divided)
120 ml passion fruit pulp (with or without semillas)
8 g brown sugar (for equilibrar acidez)
16 g fresh cilantro (chopped, divided)
200 g long-grain white rice (enjuagado)
150 g sweet corn kernels (fresh or congelado)
480 ml chicken or vegetable broth (hot)
1 unit bay leaf
300 g green plantain (pelado and sliced finas or strips)
500 ml vegetable oil (for frying)
1 unit lime (in wedges for servir)

Nutrition facts

per serving

535 kcal

Calories

34 g

Protein

46 g

Carbs

24 g

Fat

4 g

Fiber

42 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 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, half of the garlic, 1 g (1/2 tsp) oregano, 1 g (1/2 tsp) cumin, and 60 ml (1/4 cup) sour orange juice. Marinate for 15 minutes in the refrigerator.
2
2. For the rice, heat 15 ml (1 tbsp) olive oil in a saucepan over medium heat. Sauté 60 g (about 1/2 cup) of the onion for 3 minutes. Add the rice, sweet corn, bay leaf, 2 g (1/4 tsp) salt, and a pinch of black pepper. Stir for 1 minute.
3
3. Pour the hot broth into the saucepan, bring to a boil, reduce to very low heat, cover, and cook for 18 minutes until the rice is tender. Turn off the heat and let it rest for 5 minutes. Remove the bay leaf and fold in half of the chopped cilantro.
4
4. While the rice cooks, make the mojo. In a small skillet, heat 30 ml (2 tbsp) olive oil over medium-low heat. Add the remaining onion and cook for 4 to 5 minutes until softened but not deeply browned.
5
5. Stir in the remaining garlic, oregano, and cumin and cook for 30 seconds. Add the passion fruit pulp, remaining sour orange juice, brown sugar, 2 g (1/4 tsp) salt, and a pinch of black pepper. Cook for 3 to 4 minutes, stirring, until the mojo thickens slightly. Turn off the heat and stir in the remaining cilantro.
6
6. Heat the vegetable oil in a deep skillet or pot to 350°F / 175°C. Fry the green plantain in batches for 2 to 3 minutes until crisp and lightly golden. Drain on paper towels and season with a pinch of salt.
7
7. Lightly pat the fish fillets dry after removing them from the marinade. Heat the remaining olive oil in a large skillet over medium-high heat. Cook the fish for 3 to 4 minutes per side, depending on thickness, until golden and cooked through, flaking easily.
8
8. To serve, spoon the tender corn rice onto each plate, place a fish fillet on top, spoon over the passion fruit mojo, and finish with the crispy green plantain and lime wedges on the side.

Chef tips

If the passion fruit is very tart, add 1 extra tsp of brown sugar. For a more refined finish, strain part of the pulp before cooking the mojo and leave only a few seeds for texture.

Substitutions

You can use grouper, fresh cod, or tilapia instead of snapper. Cilantro can be replaced with parsley, and sweet corn can be swapped for small cubes of cooked squash for a different rice mix-in.

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
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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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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