Fish with Island Mojito


Sauce (Mojito Isleno) Serves 4 | Staff Favorite, Gluten Free


Salinas, a Puerto Rican coastal town, claims creation of this recipe—and every island restaurant claims to make the best mojito. The traditional mojito preparation uses chicken bouillon and a lot more oil; this lightened version is easy to make, keeps well refrigerated, and tastes marvelous on top of every catch from the sea.


1 green plantain (about 10 ounces), peeled and shredded large (keep in salted water to prevent darkening)


2 tablespoons olive oil


2 pounds wild yellowtail snapper or halibut, cut into large bite-size pieces Zest from 1 lime


Chopped fresh cilantro and lime wedges, for garnish


ISLAND MOJITO SAUCE 1 medium yellow onion, chopped 3 cloves garlic, slivered


1 green cubanela or Anaheim pepper (about 4 ounces), diced small 2 bay leaves 2-3 tablespoons capers, rinsed and drained 2-3 tablespoons pimiento-stuffed olives, sliced 1 (7-ounce) can tomato sauce


2 roasted red bell peppers (bottled is fine), drained and cut into thin strips 2 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil Chopped fresh cilantro, to taste


1. In a heavy saucepan, mix together all sauce ingredients except fresh cilantro. Cook at medium-low heat until onions and peppers are tender, about 10 minutes. Season with salt and pepper. Add chopped fresh cilantro before serving (hot or at room temperature). 2. Drain shredded plantain, pressing well to eliminate excess moisture. Heat 2 tablespoons oil in a large frying pan over medium-high heat; cook plantain, stirring often, until brown and a little crispy; season with salt. Transfer to serving plate. 3. Season fish with salt, pepper, and lime zest. In the same pan, sauté fish until it starts to change color. Add just enough mojito sauce (not all of it) to cover fish; bring to a boil. Remove from heat and season to taste. 4. Top plantain with fish and drizzle with sauce to taste (serve extra sauce separately). Garnish with more cilantro leaves and lime wedges.


PER SERVING: 353 cal, 12g fat (8g mono, 2g poly, 2g sat), 83mg chol, 48g protein, 9g carb, 2g fiber, 382mg sodium


Puerto Rican Red Beans and Rice (Arroz Mamposteao) Serves 8 | Gluten Free, Veggie


Mamposteao rice is one of the best ways to enjoy red beans. Sometimes Chef Giovanna adds small diced baked ripe plantains for sweetness. In some parts of the island, cooks sauté local sausage with the rice; ¡delicioso!


2 tablespoons olive oil 1 medium yellow onion, chopped 2 cloves garlic, minced 1 green cubanella or Anaheim pepper (3-4 ounces), chopped (leave in seeds) 1 tomato, chopped 1 teaspoon dried oregano 2 tablespoons chopped fresh cilantro 2 (15-ounce) cans red kidney beans, rinsed and drained


¼ pound peeled and seeded calabaza (pumpkin or butternut squash), cut into 2x2-inch cubes 1 (8-ounce) can tomato sauce About 1 cup water 3 cups cooked short-grain brown or white rice Chopped fresh cilantro, to taste Avocado slices and cotijo cheese, for garnish


1. In a large, wide saucepan, heat oil over medium-high heat and add onion, garlic, pepper, and tomato, mixing well. Sauté, stirring occasionally, until mixture starts to caramelize, about 20 minutes. Reduce heat to medium and add oregano, 2 tablespoons chopped cilantro, beans, and calabaza (squash). Sauté for 2 minutes. Add tomato sauce, plus water as needed to cover. Season lightly with salt and pepper. Simmer, covered, for 25 minutes. 2. Add cooked rice to bean-squash mixture and sauté until rice absorbs liquid, about 5 minutes. Add remaining cilantro and adjust seasonings to taste. Garnish servings with avocado and cheese.


PER SERVING: 406 cal, 6g fat (3g mono, 1g poly, 1g sat), 0mg chol, 13g protein, 77g carb, 11g fiber, 321mg sodium


Coconut Mousse (Tembleque) Serves 4 | Gluten Free, Vegan


This classic Puerto Rican dessert has endured the test of time; it’s lightened here by using less sugar. The name tembleque comes from its wiggly texture.


1 (13.5-ounce) can coconut milk ½ cup plus 1 tablespoon water


¼ cup cornstarch 1


/3 cup natural cane sugar


¼ teaspoon salt ½ teaspoon fresh orange zest


Toasted flaked coconut and orange slices, for garnish


1. Pour coconut milk into a heavy saucepan. Pour water into coconut-milk can, swish around, and add to saucepan, along with cornstarch, sugar, and salt; whisk until smooth. Stir constantly with a wooden spoon over medium heat until thickened, 5–7 minutes. Do not let it boil. (Usually it is ready right before it starts boiling.) Remove from heat. Stir in orange zest and let mixture rest for 2 minutes. 2. Coat four ½-cup ramekins with cooking spray and divide coconut mixture among them. Refrigerate for 3 hours or until set. Unmold and serve cold, decorated with coconut flakes and orange slices. PER SERVING: 165 cal, 5g fat (0g mono, 0g poly, 5g sat), 0mg chol, 0g protein, 23gcarb, 0g fiber, 145mg sodium


Delicious Living Senior Associate Editor Jessica Rubino dreams about tasting her way back to Puerto Rico.


july 2012 | deliciousliving 33


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