Swordfish Mofongo

Name: Swordfish Mofongo
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams bacon or fatback, chopped; 6 servings Light seafood broth, as needed, for serving, optional; 2 Tbsps butter; 10 grams chopped chives; 125 grams all-purpose flour, or more as needed; 6 servings Fresh fruit, for serving; 1 Tbsp chopped garlic; 6 servings Oil, for frying; 5 to 6 green plantains, peeled and cut into 1/2-inch chunks; 210 milliliters boiled potatoes; 1 teaspoon powdered ginger; 6 servings Salt and freshly ground black pepper; 2 Tbsps sea salt; 1 kgs fresh swordfish, sliced into 1/2-inch servings (about 2 per person, 3 to 4 ounces each); 1 liters cool water

You can never have too many main course recipes, so give Swordfish Mofongo a try. This recipe serves 6. One portion of this dish contains roughly 51g of protein, 39g of fat, and a total of 951 calories. A mixture of salt and pepper, powdered ginger, swordfish, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. Users who liked this recipe also liked Mofongo, Mofongo with Shrimp, and Pastrami Mofongo.

Instructions

Blend 6 cups cool water with 2 tablespoons salt, in a large bowl.

Ingredients you will need

Water

Salt

Equipment you will use

Bowl

Add the plantains and let soak for 1 hour.

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Plantain

In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

Ingredients you will need

Cooking Oil

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Pot

Remove the plantains from water, rinse and pat dry with paper towels.

Ingredients you will need

Plantain

Water

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Paper Towels

Add them to the hot oil, in batches, and fry until golden brown.

Ingredients you will need

Cooking Oil

Remove them from the oil to paper towels to drain.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

In a large bowl add the flour and season with salt and pepper, to taste. Dredge the swordfish in seasoned flour, tapping off the excess. In a saute pan over medium-high heat, add 2 tablespoons butter. When the butter is hot add the swordfish. Cook until browned, about 4 to 5 minutes on each side. Arrange the medallions on a platter and keep warm until serving.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Swordfish

Butter

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Sauce Pan

Frying Pan

Add the cooked plantains, ginger, garlic, bacon and the potatoes to a food processor and pulse until well blended, (do not puree). Stir in the chives.

Ingredients you will need

Plantain

Potato

Chives

Garlic

Ginger

Bacon

Equipment you will use

Food Processor

Remove the mixture from the food processor to a serving dish.

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Food Processor

Top the swordfish medallions with fresh fruit or light seafood broth, if desired, and serve with the plantain mixture.

Ingredients you will need

Fresh Fruit

Swordfish

Plantain

Seafood

Broth

Equipment

Ingredients

Servings:

113grams

bacon or fatback, chopped 6servings

Light seafood broth, as needed, for serving, optional 2Tbsps

butter 10grams

chopped chives 125grams

all-purpose flour, or more as needed 6servings

Fresh fruit, for serving 1Tbsp

chopped garlic 6servings

Oil, for frying 5

to 6 green plantains, peeled and cut into 1/2-inch chunks 210milliliters

boiled potatoes 1teaspoon

powdered ginger 6servings

Salt and freshly ground black pepper 2Tbsps

sea salt 1kgs

fresh swordfish, sliced into 1/2-inch servings (about 2 per person, 3 to 4 ounces each)1liters

cool water

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Swordfish works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Weinert Cavas de Weinert. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.