Gluten Free, Dairy Free, Egg Free, Soy Free, and Nut Free
When I visit Puerto Rico one of the first things I can’t wait to eat are the plantains. I made these for dinner as a reminder of Puerto Rico and they were delish. They make a great appetizer or are great with rice and beans on the side for dinner.
Ingredients
- • 2 Green Plantains
- • 1 filet of fish (I used Tilapia)
- • 1/4 of an onion
- • 1 tomato
- • salt and pepper to taste
- • 1/4 cup olive oil
- • 1 tbsp white wine vinegar
- • oil for frying
Instructions
- Heat oil over medium high heat
- Peel the skin of the plantain by cutting a line straight down and peeling skin off with your hands
- Cut the plantains in 1 1/2 inch slice
- Fry in the oil until golden on both sides
- Flatten the plantain by placing a coffee mug over them and pressing down
- Place the flatten plantains in a mini muffin pan and gently push down with fingers until they form small bowls
- Re-fry until crispy
- Season fish with salt and pepper
- Saute in oil just until cooked
- Crumble with a fork
- Cut onion and tomato into cubes
- Mix in a bowl with the fish
- Add 1/4 cup olive oil and vinegar
- Salt and pepper to taste
- Mix
- Scoop the fish mixture into each tostone cup
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http://www.allergyfreecookingbaby.com/2012/07/allergy-free-fish-tostones/
