Cuban Tostones with Garlic Shrimp & Fish
Twice-fried crispy green plantains served alongside garlicky pan-seared shrimp and flaky fish fillets—a showstopping one-pan Cuban dinner ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 2 large green plantains
- ½ lb fish fillets (mahi-mahi or snapper)
- ½ lb large shrimp, peeled and deveined
- 6 cloves garlic cloves, minced
- 1 whole lime (halved)
- 4 tbsp neutral cooking oil
Instructions
- 1
Peel plantains and cut into 1-inch rounds. Heat 2 tbsp oil in a large skillet over medium-high until it shimmers.
- 2
Fry plantain rounds 2 minutes per side until golden. Transfer to a plate and let cool 1 minute.
- 3
Flatten each round with the bottom of a glass, then fry again 90 seconds per side until crispy and deep golden.
- 4
Transfer tostones to a plate, season with salt and pepper. Add remaining 2 tbsp oil to the skillet over medium-high.
- 5
Season fish and shrimp with salt and pepper. Sear fish 3 minutes per side, flipping once. Remove and set aside.
- 6
Add minced garlic to the skillet for 45 seconds until fragrant. Add shrimp and cook 2 minutes per side until pink.
- 7
Serve tostones alongside fish and shrimp. Squeeze lime wedges over everything.
Tools you’ll need
- large skillet (12-inch)
- glass (for flattening plantains)
- tongs or fish spatula
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