Cuban Fishless Fillets

This recipe was created by Chef Sol, check out his Instagram by clicking here!

If you are an inexperienced cook, this is a great recipe for you to start learning how to build flavor.  This combination of three techniques that I'm about to explain to you will almost always lead to mouthwatering food.

The first step is to marinate, 30 minutes will do but overnight is the best.  Step two is to saute your seasonings in a bit of oil to begin to develop a base flavor for your sauce.  If you are oil free, try toasting dry seasonings in a dry pan, control sticking and stop the toasting process at any time with a bit of water.  Keep in mind though, you do not need much oil to accomplish this, even 1-2 tsp. will work and lead to better flavor.  Step three is to simmer your sauce after all ingredients have been added for 10-15 minutes minimum.

People, I see these things missing from most recipes that you will find online, but I am telling you that these are some of the elements that are missing from your cooking that prevent it from ever reaching restaurant quality flavor.  Each step is as important as the last.  With cooking it is important to practice patience, in America we seem to lack this patience with cooking but it can be learned!  Walk into the kitchen, take a deep breath, eat a snack if you are starving, put on your favorite song and learn to enjoy the process.  Making delicious food is why the transition to a plant-based diet felt so effortless for me and that's what I want for you!  Preparing quality food for yourself is the most important thing that you do everyday.

For those that are interested in a whole food alternative to the Gardein fishless fillets, that is being worked for a future recipe release.  I understand that many of you reading this are nervous about using meat alternative products, but they can definitely be incorporated successfully into a well-rounded, healthy, plant-based diet in moderation (if you are not sufferring from any serious illnesses such as type 2 diabetes or heart disease).  The consequences are minimal in comparison to the amount of satisfaction that they can provide when you need it!  Yes, I would recommend meat alternative products like these over consuming actual meat for comfort food.  Continuing to consume animal products, even in small amounts, will prevent your tastebuds from ever fully accepting and appreciating a 100% plant-based meal plan.  Many people are surprised to learn that continuing to eat even a little animal food actually makes their life more difficult.

MAKE SURE TO READ THE NOTES BELOW

Ingredients

• 2 packages of Gardein fishless fillets
• 1 cup mojo marinade 
• 6 cloves garlic crushed and chopped 
• 2 Tbsp. safflower oil for cooking
• 1/2 onion sliced into thin rings
• 1 tsp cumin seeds 
• 1/4 tsp. fennel seeds 
• 1/2 - 1 vegetable bouillon cube
• 1 medium sized tomato chopped into small cubes 
• 1/4 cup roasted red pepper 
• 1 cup water 
• 1/2 tsp. pepper 
• 1 tsp cumin powder 
• 1 tsp oregano 
• 1 Tbsp. capers 
• 1/2 tsp. apple cider vinegar
• Salt, to taste
• 1/4 cup chopped fresh parsley or cilantro

Notes:

Check the Hispanic section in your grocery store for the mojo marinade, Goya and Badia are two common brands.

If you are using a vegetable bouillon that contains salt, be careful!  You may want to start with 1/2 of your bouillon and add more later in your sauce when you are able to taste for salt and flavor.  You may not need to add any additional salt to this recipe as a result of this.  I find that I prefer to use a bouillon that contains salt because salt is so important for developing base flavor, just use them mindfully.  Without a little salt early on, it's hard for you to gauge how to properly adjust seasoning during the cooking process.

Directions

1. Marinate the fishless fillets with fresh garlic and mojo marinade overnight or 30 minutes before lunch or dinner, for best results.
2. Preheat a large skillet (I like to use cast iron) and add cooking oil on low-medium heat.
   Note: The exact setting will vary depending on your stove.
3. Place the cumin seeds, fennel seeds, and vegetable bouillon cube into the oil and let simmer for about 1-2 minutes (they should change color).
   Note: When you add the seasoning it should sizzle gently.  If the seasoning immediately blackens, smokes, and sizzles violently when you add them that means your oil was too hot, start over.
4. Immediately place sliced onions on top and let cook for another 5 minutes.
5. Add the Gardein fishless fillets with marinade and fresh garlic, make sure that you add all of the marinade and chopped garlic to the pot.
6. Add the chopped roasted red peppers and turn up the heat a touch.  Allow the sauce to cook down a little and brown the fillets on each side.
   Note: You can always throw a raw pepper under your oven broiler for 10-15 minutes before starting this recipe if you don't have pre-purchased roasted peppers.  Make sure to turn it halfway through as the skin blackens.
7. Once both sides are golden brown, add vinegar, capers, tomato, water, oregano, cumin, and pepper.
8. Taste and adjust salt/accordingly
9. Turn the heat down to your starting setting and continue to cook for 10 to 12 minutes until most but not all water has evaporated and a nice thick sauce is formed in the pan around the fillets.
10. Lastly, add fresh chopped parsley or cilantro

Serve

This is where things start to get really fun, these fillets are incredibly versatile.  They are great served with just rice.  This also can be eaten as fishless tacos with corn tortillas or enchiladas, serve that with fresh pico de gallo salsa.

Also, this sauce is incredibly delicious and can always be made to be poured over a wide variety of dishes, get creative!

Tip!

When cooking rice sprinkle in some garlic powder, onion powder, and salt to boost the flavor!