Swordfish Mofongo
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
6 cups
Water (cool)2 tbsps
Sea Salt1
Salt2 tbsps
Butter450 g
Bacon1 cup
Potatoes (boiled)1 tsp
Ginger (powdered)1 tbsp
Garlic (chopped)1 cup
Chives (chopped)Directions:
1
Blend 6 cups cool water with 2 tablespoons salt, in a large bowl
2
Add the plantains and let soak for 1 hour
3
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F
4
Remove the plantains from water, rinse and pat dry with paper towels
5
Add them to the hot oil, in batches, and fry until golden brown
6
Remove them from the oil to paper towels to drain
7
In a large bowl add the flour and season with salt and pepper, to taste
8
Dredge the swordfish in seasoned flour, tapping off the excess
9
In a saute pan over medium-high heat, add 2 tablespoons butter
10
When the butter is hot add the swordfish
11
Cook until browned, about 4 to 5 minutes on each side
12
Arrange the medallions on a platter and keep warm until serving
13
In saucepan, over medium heat, add the bacon and cook until the edges are browned, then remove from the pan and drain on paper towels
14
Add the cooked plantains, ginger, garlic, bacon and the potatoes to a food processor and pulse until well blended, (do not puree)
15
Stir in the chives
16
Remove the mixture from the food processor to a serving dish
17
Top the swordfish medallions with fresh fruit or light seafood broth, if desired, and serve with the plantain mixture