cuban

Baked Grouper with Mojo and Sweet Plantain Mash

Name: Baked Grouper with Mojo and Sweet Plantain Mash
Yield: 1 serving
Cuisine: cuban
Ingredients: 148 g grouper fillet; 171 g ripe plantain; 11 g olive oil; 8 g butter; 23 g lime juice; 8 g garlic, minced; 0.78 g ground cumin; 2 g dried oregano

This baked dish pairs grouper fillet with ripe plantain, butter and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

64 g Carbohydrates

29 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

148g grouper fillet 222 kcal
171g ripe plantain 248 kcal
11g olive oil 97 kcal
8g butter 57 kcal
23g lime juice 7 kcal
8g garlic, minced 12 kcal
0.39 tsp (1g) ground cumin 3 kcal
0.78 tsp (2g) dried oregano 6 kcal

Cooking instructions

grouper fillet
Heat oven to 400 F. Pat the grouper dry and season with salt and pepper.
olive oillime juicegarlicground cumindried oregano
Whisk olive oil, lime juice, minced garlic, cumin, and oregano to make a quick mojo.
Place fish on a small baking dish, spoon half the mojo over it, and bake until it flakes easily, 10 to 14 minutes.
ripe plantain
Meanwhile, peel and slice the ripe plantain. Simmer in water until very tender, 10 to 12 minutes; drain well.
ripe plantainbutter
Mash the hot plantain with butter and a pinch of salt until mostly smooth (add a splash of hot water if needed).
grouper filletripe plantain
Serve the baked grouper over the plantain mash and drizzle with the remaining mojo.