1. In a food processor, puree together bell pepper, onion, and garlic.


2. Heat a medium saucepan over medium-high heat. Add oil and fry the pepper/onion mixture. Add the beans, broth, bay leaf, thyme and salt and simmer covered for 15-20 minutes.


3. For the salsa, in a medium bowl mix together all ingredients and toss to combine. Set aside. For the mojo sauce, mix all ingredients together in a food processor and set aside.


4. Peel the plantains and slice into ¼ inch thick pieces. Heat an inch of oil in a pot or deep frying pan to 350 degrees. Fry the plantains until golden brown. Let drain on paper towels and season liberally with kosher salt.


5. Cook the Gorton’s® Crunchy Breaded Fish Fillets according to packaging instructions, to an internal temperature of 165°F, or higher.


6. Plate beans over white rice and top with Gorton’s® Crunchy Breaded Fish Fillets, mango salsa and fried plantains. Finish with a drizzle of mojo sauce, and serve extra on the side.


For the beans:

1 can black beans, rinsed and drained

1/2 bell pepper

½ white onion

3 cloves garlic

1 bay leaf

2 sprigs fresh thyme 

1 cup vegetable broth

1 teaspoon salt


For the mango salsa:

1 mango, diced

1 Fresno chile, diced

½ red onion, diced 

½ bunch cilantro, chopped

1 lime, juiced

1 teaspoon salt 


For the plantains:

2 plantains, peeled and sliced ¼ inch thick


For the mojo sauce:

Juice of 1 orange

Juice of 2 limes

1 jalapeño, seeded and chopped 

2 cloves garlic

½ bunch cilantro

⅓ cup olive oil

1 teaspoon kosher salt

Gorton’s® Crunchy Breaded Fish Fillets, cooked according to packaging instructions, until 165°F or higher.

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Crunchy Breaded

Flaky, wild-caught whole Alaska Pollock fillets in a golden crunchy Panko breadcrumb.

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