Description
A delicious combination of crispy fried fish, sweet plantains, and savory shrimp with spinach.
Ingredients
Scale
- 1 fish whole tilapia or any firm white fish, cleaned and scaled
- 2–3 ripe plantains, peeled and sliced
- 1 cup fresh shrimp, peeled and deveined
- 2 cups fresh spinach or leafy greens, chopped
- for frying vegetable oil
- to taste salt
- to taste black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 fresh tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1–2 fresh chili, chopped, optional
- 1 lemon or lime, juiced
- for garnish fresh thyme or parsley, optional
Instructions
- Prepare the Fish: Clean and pat dry the fish. Season with salt, black pepper, smoked paprika, garlic powder, and onion powder. Ensure the seasoning covers the fish well. Squeeze lemon or lime juice over the fish and let it marinate for about 15 minutes.
- Fry the Fish: Heat oil in a large skillet over medium-high heat. Gently place the fish in the hot oil and fry for about 5-7 minutes on each side, or until golden brown and crispy. Remove the fish from the oil and place it on a paper towel to drain excess oil.
- Cook the Plantains: In the same oil (or separately if preferred), fry the plantain slices until golden brown. Remove and drain on paper towels.
- Prepare the Shrimp and Spinach: In a separate pan, heat a little oil over medium heat. Add chopped onions, minced garlic, and chilies. Sauté until onions are translucent. Add chopped tomatoes and cook until soft. Stir in the shrimp and cook until they turn pink. Add the chopped spinach and cook for about 3-4 minutes or until wilted. Season with salt and pepper to taste.
- Assemble the Dish: Serve the fried fish on a plate with the fried plantains. Add the shrimp and spinach mixture alongside. Garnish with fresh thyme or parsley, if desired.
Notes
- Ensure the oil is hot enough before frying the fish to prevent sticking.
- The fish can be marinated overnight for a deeper flavor.
- Adjust the chili quantity based on your preference for spice.
- Adding a splash of coconut milk to the spinach mixture can enrich the flavor.
- Use a non-stick pan for frying if possible to preserve the fish’s crispy skin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 150mg