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Wednesday, May 22, 2024

Eat mackerel-tomato sauce with plantain boat!

Mackerel in tomato sauce spiced with garlic and fresh herbs

This easy recipe combines mackerel with a tasty tomato sauce. It’s perfect for a quick, satisfying meal.

Preparation time: 10 mins.
Cooking time: 25 mins.
Total time: 35 mins.
Servings: 6

• Two medium-sized mackerel, cut into pieces
• One to two habanero peppers, chopped
• Four plum tomatoes, diced
• A sprig of rosemary or thyme
• A handful of basil or scent leaves
• Two teaspoons of chili flakes
• One small onion, minced
• One clove of garlic, minced
• Bouillon, to taste
• Salt, to taste
• One-fourth cup of olive oil
• One-fourth cup of palm oil

• Wash and dry the fish, then season with salt and chili flakes.
• In a pan, heat the olive oil, add the fish and onion, and cook until the fish is gently seared on both sides.
• Add the tomatoes, thyme, and habanero peppers to the pan, cover, and let it simmer for about twenty minutes without stirring.
• Season with salt and bouillon, then pour in the palm oil and cook for an additional five to ten minutes until the oil blends well with the sauce.
• Shake the pan to distribute the seasonings evenly, add the basil, then remove from heat and set aside to serve.

Stuffed plantain (plantain boat)

Stuffed plantain
These stuffed plantains [aka, plantain boat] are filled with shrimp and veggies, making them a delicious and fun dish to enjoy anytime.
Preparation time: 5 mins.
Cooking time: 30 mins.
Total time: 35 mins.
Servings: 6

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Ingredients for plantain
• Three to four medium ripe plantains
• One teaspoon of oil
• Salt, to taste

Ingredients for filling
• Half a pound of chopped shrimp
• One large roasted garden egg
• Three small plum tomatoes, chopped
• One bell pepper, chopped
• One habanero pepper, minced
• Three small cloves of garlic, minced
• Half of a small onion, chopped
• One tablespoon of coconut oil
• A pinch of thyme
• One-fourth teaspoon of black pepper
• Bouillon, to taste
• Salt, as needed

To garnish
• One avocado, sliced
• One-fourth cup of scent leaves
• A handful of cheese (optional)
• Chopped onions (optional)

• Preheat the oven to 375-400 degrees Fahrenheit. Line a baking sheet with foil and coat with oil.
• Trim the ends of each plantain, make a shallow lengthwise cut through the skin, and peel.
• Place the plantains on the prepared baking sheet and bake for ten to fifteen minutes per side. Once baked, sprinkle with a little salt if desired and set aside to cool.
• For the filling, heat coconut oil in a skillet, add the onion, and sauté until translucent. Add the garlic and sauté until fragrant.
• Stir in the tomatoes, bell pepper, and continue cooking on medium heat until reduced.
• Add the roasted eggplant and cook until well incorporated. Add the shrimp and season with thyme, black pepper, bouillon, and salt. Cook until the shrimp is pink.
• Make deep slits in the plantains and stuff them with the filling. If using cheese, sprinkle it over the stuffed plantains.
• Place back in the oven and bake for an additional three to five minutes to melt the cheese.
• Serve the stuffed plantains garnished with avocado slices, chopped cilantro, parsley, or basil, and additional chopped onions if using. Optionally, squeeze a little lemon over the top for added flavor. Enjoy your meal!

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