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Mariquita Crusted Oven-Baked Fish: A Taste of Abuela’s Cuban Kitchen

When it comes to culinary heritage, few cuisines can rival the depth and flavour of Cuban cooking. At Abuela’s Cuban Counter, a hidden gem celebrated for its authentic dishes, one of the star attractions is the Mariquita Crusted Oven-Baked Fish. This delightful recipe encapsulates not only the vibrant flavours of the island but also the love and care that Abuela – or grandmother – puts into her cooking.

The Essence of Mariquita

Mariquita, or plantain, is a staple in Cuban cuisine that adds a delightful crunch and a touch of sweetness to various dishes. Often used in the form of chips, these crispy slices of plantain are the perfect accompaniment to many meals. When used to crust fish, they create a unique texture that transforms a simple dish into a sensational experience.

Ingredients

To recreate the Mariquita Crusted Oven-Baked Fish, you will need the following ingredients:

• 4 fillets of firm white fish (such as cod, tilapia, or snapper)
• 1 cup of mariquita (plantain chips)
• 2 cloves of garlic, minced
• 2 tablespoons of fresh lime juice
• 1 teaspoon of paprika
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 tablespoon of olive oil
• Fresh herbs for garnish (coriander or parsley work well)

Method

1. Preparation of the Fish:

   • Preheat your oven to 200°C (390°F).
   • Rinse the fish fillets under cold water and pat them dry with a paper towel. Place them in a baking dish.

2. Creating the Crust:

   • In a food processor, pulse the mariquita (plantain chips) until they resemble coarse breadcrumbs. Be careful not to over-process; you want to maintain a bit of texture.
   • In a separate bowl, mix the minced garlic, lime juice, paprika, salt, pepper, and olive oil. This marinade will infuse the fish with a lively flavour.

3. Marinating:

   • Pour the marinade over the fish fillets, making sure they are evenly coated. Allow the fish to marinate for about 15-30 minutes to absorb the flavours.

4. Coating the Fish:

   • After marinating, take each fish fillet and press it into the crushed mariquita, ensuring all sides are well coated.

5. Baking:

   • Place the coated fish fillets back into the baking dish. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the crust is golden and crispy.
6. Serving:
   • Remove the fish from the oven and let it rest for a few minutes. Garnish with fresh herbs and serve with a side of lime wedges. This dish pairs beautifully with a light salad, rice, or even a tangy salsa.

The Experience of Cooking and Eating

Cooking Mariquita Crusted Oven-Baked Fish is not just about following a recipe; it’s a celebration of family traditions and flavours that resonate deeply with Cuban culture. The crunchy texture of the mariquita provides a delightful contrast to the flaky fish, while the zesty marinade elevates the dish with bright, fresh notes.

At Abuela’s Cuban Counter, patrons often describe the experience as one that evokes warmth and nostalgia, reminiscent of Sunday dinners spent with family, laughter, and the delicious aromas wafting from the kitchen. This dish serves as a reminder that food is more than just sustenance; it’s a conduit for stories, connections, and cherished memories.

Conclusion

Mariquita Crusted Oven-Baked Fish is a cornerstone of Abuela’s Cuban Counter—a perfect fusion of traditional cooking with modern convenience. Whether you’re an experienced cook or a novice in the kitchen, this recipe is an invitation to explore the rich and vibrant world of Cuban cuisine. With each bite, you’ll find yourself transported to the sun-kissed shores of Cuba, where every meal is not just a meal, but a celebration of life, love, and community. So, gather your ingredients, invite your loved ones, and embark on a culinary adventure that pays homage to the flavours of Abuela’s kitchen.

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