Ingredients
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- 2 wholesnapper or tilapia, cleaned
- 4garlic cloves, mashed
- 2limes
- 1 TbspGoya Adobo
- 1 tspBadia black pepper
- 4 cupsGoya vegetable oil, for frying
- 2green plantains, for tostones
How to make it
- 1
Pat the fish dry. With a sharp knife, cut 3 slashes on each side down to the bone. Mash the garlic with the adobo, pepper, and juice of 1 lime. Rub this all over the fish, including the slashes and the cavity. Rest 15 minutes.
- 2
Peel the green plantains. Cut into 1-inch rounds. Heat the frying oil in a deep pot to 350° (a piece of plantain should sizzle at once).
- 3
Fry the plantain rounds 3–4 minutes until pale gold. Drain. Smash each one flat with a tostonera or the bottom of a mug. Fry again 2–3 minutes until crisp. Salt immediately. Keep warm.
- 4
Make sure the oil is back at 350°. Slide in the fish (one at a time if the pot is small). Fry 6–8 minutes, turning once, until the skin is blistered and a fork flakes the thickest part.
- 5
Drain on paper towels. Serve with the tostones and the remaining lime, cut into wedges.