Island Mojo Bowl
Gorton’s® Crunchy Breaded Fillets shine as their flakey texture is highlighted by savory herbed black beans, fresh mangoes, fluffy rice, and pan-fried plantains. Truly you won’t be able to put your fork down until it’s all gone! This deceptively easy dish maximizes the flavor with ease, served alongside Cuban mojo sauce for an added punch!
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.
Flaky, wild-caught whole Alaska Pollock fillets in a golden crunchy Panko breadcrumb.
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