Green Plantains with Guacamole, Crispy Fish Fillets and Mango Slaw

Green Plantains with Guacamole, Crispy Fish Fillets and Mango Slaw

Erica Dinho

5 from 2 votes

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Course Main Course

Cuisine Colombian

Servings 4 servings

Ingredients

 

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• 4 Gorton's Crispy Battered Fish Fillets
• 1 cup of guacamole
• 4 green plantains peeled
• Canola or vegetable oil for frying
• Salt to taste
• ½ head small green cabbage
• ¼ red onion
• ½ cup ripe mango peeled and diced
• ½ small jalapeño finely chopped and seeded
• ¼ cup diced fresh tomato
• 3 tablespoons chopped fresh cilantro
• Juice of 2 limes
• 2 tablespoons white vinegar
• ¼ teaspoon ground cumin
• 1 teaspoon sugar
• Salt and ground pepper to taste

Instructions

 

• Prepare Gorton's Crispy Battered Fish Fillets according to package instructions.
• Meanwhile, make the Fried Plantains: In a large sauce pan, add enough oil to cover the plantains and heat the oil over medium high heat.
• Add the plantains to the heated oil. Fry until they start to get yellow, but not golden, about 7 to 9 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.
• Let the plantains cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press the plantains well, flattening them to about ¼ inches thickness. It is best to do this while they are still warm.
• Then using tongs, add them back in the hot oil, two at the time, and fry for an additional 3 minutes on each side.
• Remove the plantains with slotted spoon and transfer them to a plate lined with paper towels to absorb oil. Sprinkle with salt, to taste, and transfer to a serving plate.
• To make the Slaw: Finely shred the cabbage and onion. In a small bowl, combine the lime juice and vinegar and whisk with a fork to blend. Add the sugar and season with salt and pepper.
• In a large bowl, toss the cabbage, onion, mango, jalapeuño, tomato and cilantro with the dressing.
• To assemble: Spread the guacamole on top of the fried plantains.
• Add the fish and top with the mango slaw. Serve immediately.

Keyword seafood

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