4   8 oz. mahi mahi filet4   pieces of banana leaf (square foot)

2   oz. butter (softened)

4 pieces bay leaf

SOFRITO

1 tsp kosher salt                       4 garlic cloves

3 Tbsp olive oil             ½ bunch cilantro (chopped)

½ red onion (chopped) ½ bunch Recao Culantro (chopped)    

1 red jalapeño (diced                1 Tbsp. capers

1 tsp. cumin                              2 limes – juiced (no seeds)

3 Tbsp White wine

TOSTONES – (FRIED PLAINTAINS)

3 green plantain bananas

2 cups frying oil

Preparing Sofrito – combine all ingredients in a mortar and pestle and mash into a course texture. You may use food processor but be careful not to mash too fine a texture as you want all the flavors to be enhanced. (If you have neither, chop ingredients coarsely and mix into a bowl). IF you are unable to find culantro in your market, just double the cilantro ingredient (1 whole bunch).

Preparing mahi mahi – place each filet in center of square piece of banana leaf. Place a bay leaf on top, place 2 Tbsp. sofrito mix on top of leaf, add 2 tsp. butter and fold banana leaf closed. Wrap entire fish/banana leaf packet with foil making sure seam is facing upward so you won’t lose any juices during steaming period.

Steam fish for approximately 20 minutes and serve.

Preparing Plantains – score outer skin of banana with sharp knife making a slit from top to bottom. Soak in bowl of hot tap water for 7 – 10 minutes. Heat 2 cups of oil in frying pan. While oil is heating, shred bananas with grater (just like hash browns). Form into flat patties with hands and fry until golden brown. (Patties will float to the top when done) Remove patties and season right away with salt . Serve warm. The sauce is just mayo 70% and ketchup 30%  and siracha (Vietnamese chili sauce) to taste and degree of heat desired.