Red Snapper with Mashed Beans



  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



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