Ingredients with Measurements:
- 1 lb. tilapia fillets
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- 1/4 tsp. garlic powder
- 2 tbsp. olive oil
- 2 ripe plantains, peeled and sliced lengthwise
- 1/4 cup mayonnaise
- 2 tbsp. lime juice
- 1/4 cup chopped cilantro
- 1/4 cup sliced red onion
- 1/4 cup sliced avocado
Special equipment needed:
- Grill or grill pan
- Meat mallet or heavy skillet
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a shallow dish, mix together flour, salt, black pepper, paprika, and garlic powder.
3. Coat tilapia fillets in the flour mixture, shaking off any excess.
4. Brush both sides of the plantain slices with olive oil.
5. Grill tilapia fillets and plantain slices for 3-4 minutes per side, or until cooked through and grill marks appear.
6. Remove tilapia and plantains from grill and set aside.
7. Using a meat mallet or heavy skillet, flatten the plantain slices until they are about 1/4 inch thick.
8. In a small bowl, mix together mayonnaise, lime juice, and cilantro.
9. To assemble the jibaritos, place a flattened plantain slice on a plate, top with a grilled tilapia fillet, red onion slices, avocado slices, and a dollop of the cilantro-lime mayo.
10. Top with another flattened plantain slice to create a sandwich.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 35g
Protein: 22g
Substitutions for ingredients:
- Tilapia fillets can be substituted with any white fish such as cod or haddock.
- Plantains can be substituted with green bananas or yucca.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced jalapenos or hot sauce for a spicy kick.
- Use a different type of fish or protein such as shrimp or chicken.
- Add sliced tomatoes or lettuce for extra freshness.
Tips and tricks:
- Make sure to brush the plantain slices with oil to prevent sticking to the grill.
- Use a meat mallet or heavy skillet to flatten the plantain slices evenly.
- Serve immediately to prevent the plantains from getting soggy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a colorful plate with a side of coleslaw or potato salad.
Garnishes:
Garnish with additional cilantro leaves or lime wedges.
Pairings:
Pair with a cold beer or a refreshing mojito.
Suggested side dishes:
Coleslaw, potato salad, or grilled vegetables.
Troubleshooting advice:
If the plantains are too hard to flatten, microwave them for 30 seconds to soften them up.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Jibarito is a Puerto Rican sandwich made with flattened plantains instead of bread.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Puerto Rican