Ingredients with Measurements:
- 4 Ahipa fish fillets
- 2 ripe plantains, sliced
- 2 medium tomatoes, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 lime, sliced
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced plantains and cook for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion and garlic and cook until softened, about 2-3 minutes.
4. Add the diced tomatoes, dried oregano, ground cumin, salt, and pepper. Cook for 5-7 minutes until the tomatoes have broken down and the sauce has thickened.
5. Push the tomato sauce to the sides of the skillet and add the Ahipa fish fillets to the center. Cook for 3-4 minutes on each side until the fish is cooked through.
6. Add the cooked plantains back to the skillet and gently stir to combine with the tomato sauce.
7. Serve hot with lime slices and fresh cilantro leaves for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 28g
Protein: 22g
Sodium: 200mg
Sugar: 10g
Substitutions for ingredients:
- Ahipa fish can be substituted with any white fish such as tilapia or cod.
- Plantains can be substituted with sweet potatoes or yams.
- Dried oregano can be substituted with fresh oregano.
Variations:
- Add sliced bell peppers or jalapenos for extra flavor and heat.
- Use coconut oil instead of olive oil for a tropical twist.
- Add a can of black beans to the tomato sauce for extra protein and fiber.
Tips and tricks:
- Make sure to slice the plantains evenly to ensure they cook evenly.
- Use a spatula to carefully flip the fish fillets to prevent them from falling apart.
- Squeeze fresh lime juice over the dish before serving for extra brightness and flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Ahipa fish and plantains on a large platter with lime slices and cilantro leaves scattered on top.
Garnishes:
Fresh cilantro leaves and lime slices.
Pairings:
Serve with a side of rice or quinoa.
Suggested side dishes:
- Roasted vegetables such as broccoli or Brussels sprouts.
- A simple green salad with a citrus vinaigrette.
Troubleshooting advice:
- If the tomato sauce is too thick, add a splash of water or vegetable broth to thin it out.
- If the fish fillets are sticking to the skillet, make sure the skillet is well-oiled before adding the fish.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Ahipa is a type of fish commonly found in South America, particularly in the Amazon River basin. Plantains are also a staple food in many South American countries.
Flavor profiles:
The Ahipa fish is mild and flaky, while the plantains add sweetness and texture. The tomato sauce is savory and slightly spicy with hints of oregano and cumin.
Serving suggestions:
Serve the Ahipa fish and plantains with a side of rice or quinoa for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian