Cuban Recipe 911 from Marta’s Cuban American Kitchen

Every now and then I receive a panicky sounding email or phone call with a recipe question:

Q: “I have 30 Cubans coming over for my son’s first birthday party. What should I serve?”
A: “Arroz Imperial or some Quick and Tasty Lechón.”

Q: “Can I make your crockpot recipes in a pressure cooker?” (Okay, so I don’t get this one a lot. It turns out most people are afraid of the pressure cooker, but that’s not important right now.)
A: “Absolutely. About 30 minutes on high pressure for Carne con Papas and about 20 minutes for Fricasé de Pollo.”

Occasionally, the request includes a photo like this one:

I give you the lovely and multi-talented Humberto Fontova and his Catch-of-the-Day.

Q: “Marta, how would you prepare this guy?”
A: “Humberto, it’s all in the marinade.”  =D

Pescado a la Plancha
(Cuban-style Sautéed Fish Fillet)

4 to 6 Tilapia fillets (or the fresh fish of your choice)
Olive oil
Fresh lemon or lime

1 1/4 cup Naranja Agria (bitter orange) Marinade
1/2 tsp. Goya Adobo con Naranja Agria (yes, I use both)
1 tsp. Oregano
1/2 tsp. cumin
4 –5 cloves crushed garlic
1 tsp. Sea salt
1/2 tsp. Black pepper (coarsely ground)

1. Place the fish fillets in a non-reactive deep dish.
2. In a small bowl, mix the Naranja Agria Marinade, Goya Adobo, oregano, cumin, garlic, salt, pepper. Whisk together until well blended.

3. Pour marinade over fish and cover with plastic wrap. Marinate for at least 3 to 4 hours.

4. In a large skillet, heat olive oil (twice around the pan) over medium high heat until the oil is hot and fragrant.
5. Turn down the heat to medium and sauté the fillets for approximately 3 1/2 to 4 minutes on each side – don’t over cook.
6. Serve immediately with a squeeze of fresh lemon or lime.

If you want the recipe for my Papas Asadas go here. Call or email me if you have any questions.  😉