Chillo Frito with Tostones and Mango Salsa

Ingredients

• For the Chillo Frito:
• 2 whole red snappers (scaled and cleaned) 🐟
• 2 limes (juiced) 🍋
• 1 tsp adobo seasoning 🧂
• 0.5 tsp garlic powder 🧄
• 0.5 tsp smoked paprika 🌶️
• 0.25 tsp black pepper
• Oil for frying (canola or avocado oil)
• For the Tostones:
• 3 green plantains 🍌
• Salt to taste
• Oil for frying
• For the Mango Salsa:
• 1 ripe mango, diced 🥭
• 0.5 red onion, finely chopped 🧅
• 0.5 red bell pepper, diced 🔴
• 1 tbsp cilantro, chopped 🌿
• 1 tbsp lime juice 🍋
• 0.5 tsp honey 🍯 (optional)
• Pinch of salt and chili flakes 🌶️

Instructions

1. 1Marinate the Fish:
2. 2Rinse the chillo with lime juice, pat dry, then season with adobo, garlic powder, paprika, and black pepper. Let it marinate for 10–15 minutes.
3. 3Fry the Fish:
4. 4Heat oil in a large pan over medium-high heat. Carefully lower in the fish and fry for 6–8 minutes per side until golden and crispy. Set aside on paper towels.
5. 5Make the Tostones:
6. 6Peel and slice the plantains into 1-inch rounds. Fry once until light golden (about 3–4 mins), flatten them using the bottom of a glass, then fry again until crispy. Salt immediately.
7. 7Prepare the Salsa:
8. 8Mix the mango, onion, bell pepper, cilantro, lime juice, and honey. Add salt and chili flakes to taste. Let chill while the rest cooks.
9. 9Assemble & Serve:
10. 10Plate the chillo next to a pile of crispy tostones, and top or serve with a generous scoop of mango salsa. Optional: garnish with lime wedges and extra cilantro 🌿.