1 ½ - 2 pounds swordfish or any firm fish
Salt and pepper
½ lemon, juiced
1 cup all purpose flour
1 cup extra virgin olive oil
3 sweet onions, sliced
1 red bell pepper
4-5 cloves garlic, minced
6 bay leaves
½ teaspoon peppercorns
½ teaspoon sweet paprika
¼ teaspoon oregano
½ teaspoon cumin seeds
1 teaspoon capers, coarsely chopped
1 cup apple cider vinegar
1 dozen olives, coarsely chopped
3 green plantains
1 cup vegetable oil for frying plantains
Lightly season fish with salt, pepper and juice of half a lemon.
Coat with flour and fry fish in olive oil until brown and cooked through (about 5 minutes per side). Place in deep baking dish and set aside.
Add sliced onions, peppers and garlic to the hot oil in which the fish was fried and sauté for a few minutes until onions are translucent.
Then add the remaining ingredients, (except plantains) and sauté for additional 5 minutes.
Let cool and pour over fish. Cover tightly, refrigerate and let marinate for at least 2 hours or overnight.
An hour before serving, take fish out of the cold and set on counter. Prepare plantains for frying.
Cut into 6 to 8 even pieces and fry, turning once until golden. Drain on paper towels.
After it has cooled enough for handling, smash plantains with a tostonera or on a cutting board with the bottom of a glass or small plate.
Dip all plantain pieces in fish marinade and transfer to paper towels.
Then fry again. Turning once until it has acquired a deeper gold. Be careful not to overcook.
Cut fish into chunks and divide into four plates. Discard bay leaves. Pour the marinade mixture on top of fish. Great with a side of tostones!
For an added health benefit, try grilling or baking instead of frying.
This fish recipe is traditionally served slightly chilled or at room temperature but is just as delicious warm.