Mofongo de Pescado con Salsa de Limón
Flaky fish fillets baked in a citrusy herb crust, served with a creamy mofongo base and a bright lemon-cilantro sauce. This puerto rican-inspired seafood ready in about 60 minutes blends cod fillets, zested and juiced lemon, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 490 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb cod fillets
- 1, zested and juiced lemon
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1/2 tsp paprika
- 1 tbsp, chopped dill
- 3 medium green plantains
- 1/4 cup heavy cream
- 1/4 cup, grated parmesan cheese
- 2 tbsp, chopped cilantro
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Place cod fillets on a baking sheet lined with parchment paper. Mix lemon zest, lemon juice, 1 tbsp olive oil, minced garlic, paprika, dill, salt, and black pepper in a small bowl. Brush this mixture over the cod and bake for 12-15 minutes until fish flakes easily with a fork.
- Step 2: While fish cooks, peel and slice green plantains into 1-inch pieces. Place in a single layer on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 20 minutes until golden and tender.
- Step 3: Mash roasted plantains with a fork until smooth. Stir in heavy cream, parmesan cheese, and 1 tbsp chopped cilantro. Heat over low heat for 2-3 minutes until creamy and well combined, stirring constantly.
- Step 4: Once fish is done, remove from oven. Spoon the mofongo mixture onto plates, top with the baked cod, and drizzle with the remaining lemon juice. Garnish with remaining chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo de Pescado con Salsa de Limón take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mofongo de Pescado con Salsa de Limón?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Mofongo de Pescado con Salsa de Limón?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mofongo de Pescado con Salsa de Limón for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mofongo de Pescado con Salsa de Limón?
Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the Puerto Rican come through in every bite.
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
