1. Sauté the garlic in butter until lightly browned. Add chile guajillo and beans and cook for some minutes. Add a little water and use a blender until the mix takes a thick, creamy texture.
2. Fry plantain slices in hot oil until lightly browned. Dry excess oil with paper towels. Then lightly fry the chile de árbol slices.
3. Cook fish on a griddle with a little oil, skin side first. Add salt and pepper to taste.
4. Serve the fish on a round bed of mashed beans and garnish with plantain slices, cilantro and slices of fried chile de árbol.

Preparation time: 1 hour

Difficulty: Low

Serves: 4

• 4 180 g (6-oz) Red Snapper fillets
• 4 tablespoons olive oil
• 2 dry chiles de árbol thinly sliced
• 1 cup cilantro sprouts or leaves
• 1 plantain cut into thin strips
• 1 cup cooked Peruano or Mayocoba beans
• 1 cup cooked black beans
• 4 tablespoons butter
• 2 garlic cloves, finely chopped
• 1 dry chile guajillo soaked in water to rehydrate
• Oil as needed