Allergy Free Fish Tostones

Yield: about 16 fish tostones

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.


  • • 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


  1. Heat oil over medium high heat
  2. Peel the skin of the plantain by cutting a line straight down and peeling skin off with your hands
  3. Cut the plantains in 1 1/2 inch slice
  4. Fry in the oil until golden on both sides
  5. Flatten the plantain by placing a coffee mug over them and pressing down
  6. Place the flatten plantains in a mini muffin pan and gently push down with fingers until they form small bowls
  7. Re-fry until crispy
  8. Season fish with salt and pepper
  9. Saute in oil just until cooked
  10. Crumble with a fork
  11. Cut onion and tomato into cubes
  12. Mix in a bowl with the fish
  13. Add 1/4 cup olive oil and vinegar
  14. Salt and pepper to taste
  15. Mix
  16. Scoop the fish mixture into each tostone cup
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