Swordfish Mofongo Recipe

Name: Swordfish Mofongo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 to 6 green plantains, peeled and cut into 1/2-inch chunks; 6 cups cool water; 2 tablespoons sea salt; Oil, for frying; 3 to 4 pounds fresh swordfish, sliced into 1/2-inch portions (about 2 per person, 3 to 4 ounces each); 1 cup all-purpose flour, or more as needed; Salt and freshly ground black pepper; 2 tablespoons butter; 1/4 pound bacon or fatback, chopped; 1 cup boiled potatoes; 1 teaspoon powdered ginger; 1 tablespoon chopped garlic; 1/4 cup chopped chives; Fresh fruit, for serving; Light seafood broth, as needed, for serving, optional

Servings: persons

5 to 6 green plantains, peeled and cut into 1/2-inch chunks
6 cups cool water
2 tablespoons sea salt
Oil, for frying
3 to 4 pounds fresh swordfish, sliced into 1/2-inch portions (about 2 per person, 3 to 4 ounces each)
1 cup all-purpose flour, or more as needed
Salt and freshly ground black pepper
2 tablespoons butter
1/4 pound bacon or fatback, chopped
1 cup boiled potatoes
1 teaspoon powdered ginger
1 tablespoon chopped garlic
1/4 cup chopped chives
Fresh fruit, for serving
Light seafood broth, as needed, for serving, optional

1
Blend 6 cups cool water with 2 tablespoons salt, in a large bowl.
2
Add the plantains and let soak for 1 hour.
3
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
4
Remove the plantains from water, rinse and pat dry with paper towels.
5
Add them to the hot oil, in batches, and fry until golden brown.
6
Remove them from the oil to paper towels to drain.
7
In a large bowl add the flour and season with salt and pepper, to taste.
8
Dredge the swordfish in seasoned flour, tapping off the excess.
9
In a saute pan over medium-high heat, add 2 tablespoons butter.
10
When the butter is hot add the swordfish.
11
Cook until browned, about 4 to 5 minutes on each side.
12
Arrange the medallions on a platter and keep warm until serving.
13
In saucepan, over medium heat, add the bacon and cook until the edges are browned, then remove from the pan and drain on paper towels.
14
Add the cooked plantains, ginger, garlic, bacon and the potatoes to a food processor and pulse until well blended, (do not puree).
15
Stir in the chives.
16
Remove the mixture from the food processor to a serving dish.
17
Top the swordfish medallions with fresh fruit or light seafood broth, if desired, and serve with the plantain mixture.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 to 6 green plantains, peeled and cut into 1/2-inch chunks, 6 cups cool water, 2 tablespoons sea salt, Oil, for frying, and more.

Yes, Swordfish Mofongo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swordfish Mofongo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions