A popular dish from the Caribbean East Coast of Venezuela, this recipe combines the savoury of the fish, the sweetness of plantains and the tangy of Feta cheese. A very easy recipe to make that's great as finger food to eat hot or cold.
Total Time
1hr 10min
0.0
0 Ratings
Author: Mi Terruño Food
Servings:
8
Ingredients
•
1.1
lb
White Fish Fillets
•
1
Medium
Onion
, chopped
•
1
Red Chili Pepper
, finely chopped
•
1
Green Bell Pepper
, chopped
•
1
Yellow Bell Pepper
, chopped
•
3
cloves
Garlic
, minced
•
1
tsp
Ground Cumin
•
1
tsp
Ground Annatto
•
3
Medium
Potatoes
, cooked
•
2
Plantains
, ripe
•
2 2/3
cups
Feta Cheese
•
10
Free Range Egg
•
1
handful
Fresh Cilantro
, chopped
•
1
handful
Fresh Parsley
, chopped
•
as needed
Vegetable Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven at 400 degrees F (200 degrees C).
2.
To a pot of boiling water seasoned with Salt (to taste) add the White Fish Fillets (1.1 lb) and cook for 5 minutes. Then remove and leave to drain in a colander.
3.
Add a glug of Vegetable Oil (as needed) to a deep pan and leave to warm up at medium temperature, add the Ground Annatto (1 tsp) and leave for 5 to 6 minutes so they release all their color.
4.
Once the oil is yellow add the Onion (1), Green Bell Pepper (1), Red Chili Pepper (1), Yellow Bell Pepper (1), and Garlic (3 cloves), and leave to cook for 10 minutes then season with Salt (to taste), Ground Black Pepper (to taste), and Ground Cumin (1 tsp).
5.
Then add the fish and leave to cook for 20 to 25 minutes at medium temperature or until all the liquid from the fish as cooked out.
6.
When the fish is done turn off the heat and add the Fresh Cilantro (1 handful), Fresh Parsley (1 handful) mix and leave to cool down.
7.
In the meantime peel and chop the Potatoes (3) which have been previously cooked.
8.
Chop the Feta Cheese (14 oz) and Plantains (2). Once the ingredients are chopped we can assemble the mix by mixing all of the ingredients in a large deep bowl.
9.
Then add the Free Range Egg (10) which have been previously beaten and mix well.
10.
When the mix is done add it onto a well buttered baking tray, I made them in a muffin tray because is easier to take them as finger food to a picnic but it can easily be done in a one single tortilla.
11.
If you’re making them in a muffin tin bake for 20 to 25 minutes, if you’re doing it as a single tortilla bake for around 35 to 40 minutes. When done, put them on a cooling rack. This tortilla can be eaten hot or cold I prefer to eat it at room temperature or slightly warm.
12.
Serve and enjoy!
Nutrition Per Serving
CALORIES
377
FAT
18.3 g
PROTEIN
31.3 g
CARBS
21.8 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
