Today I join the Creative Sunday initiative. It is a pleasure to share once again with you. This time I bring you a recipe that I came up with for lunch. Yesterday, when visiting the fish market, I noticed that a lot of fresh pink snapper had arrived, so I decided to buy it to enjoy a healthy lunch. This fish has a soft texture and delicious white meat, besides being high in protein. I accompanied it with cabbage and carrot salad and crunchy green plantain tostones to complement the tropical dish, the perfect combination.
Without further ado, here are the ingredients and the step-by-step:
For the fish:
-5 pieces of pink snapper
-4 cloves of garlic
-Salt to taste
-Lemon to taste
For the tostones:
-2 green bananas
-Enough oil for frying
-Salt to taste
For the salad:
-150 grams of white cabbage
-1 carrot
-1 teaspoon salt
-1/2 tablespoon of sugar
-3 tablespoons of mayonnaise
-1 sprig of cilantro
-A dash of vinegar
𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧: 𝕊𝕖𝕡𝕥 𝕓𝕪 𝕤𝕥𝕖𝕡:
- To begin the preparation, we take the fish to the container and wash them with abundant water. Then, we drain them and take the mortar. Peel the garlic and add them together with the salt. We crush very well until we obtain a paste. Then, add this paste to the fish and let it rest for 20 minutes.
- In the meantime, we are going to prepare the cabbage and carrot salad.To do this, we start by peeling and washing the carrot.Then we grate it and take it to the container where we will prepare the salad.Next, we take the cabbage, wash it and disinfect it with a dash of vinegar.Then, we chop it finely and add it to the same container. Finally, we also chop the cilantro finely and add it to the same container.
- Now we are going to season our salad with salt, sugar and mayonnaise, stir well until well integrated, set aside.
We continue with the tostones: peel the plantains, cut them in half and then into rounds.
We put the frying pan on the heat and add enough oil, let it heat and add our green plantain wheels.
Next, we turn them over and wait for the plantains to brown on both sides. Once they are ready, remove them and set aside.
- We add oil to the pan and fry our fish.Let it brown and it will be ready. Then, we remove
- Serve and enjoy our fried fish dish with carrot and cabbage salad, accompanied by tostones, and garnished with tomato sauce and mayonnaise.
- This Sunday we enjoyed this delicious lunch.
- A thousand blessings.
