Ingredients

• One 8-ounce fillet mahi-mahi, or any other firm white fish
• Adobo seasoning, to taste, or garlic, salt and pepper
• 4 tablespoons olive oil
• 8 ounces peeled plantains
• Vegetable oil, for frying
• 3 garlic cloves, chopped
• 3 ounces chicken chicharones
• 1/2 cup passion fruit juice
• 1/4 cup plus 2 tablespoons Chardonnay, or dry white wine
• 1/4 ounce fresh cilantro
• 3/4 cup (1 1/2 sticks) butter, cubed

Instructions

1. Rub mahi mahi with adobo and 1 tablespoon olive oil and set aside.
2. Heat vegetable oil in a large heavy skillet until it reaches 365 degrees F. Cut plantains into small medallions, and then deep-fry until fully cooked, about 3 minutes. Remove from oil and let drain on a paper towel-lined plate. When drained, place plantains in a mortar.
3. Combine garlic and chicken chicharones with the plantains in the mortar and mash them together until mixed. Set mofongo aside.
4. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add fish and cook for 4 minutes on each side, or until cooked through. Remove fish and let it rest on a plate. Add passion fruit juice and wine to skillet and let reduce over medium-high heat for a few minutes. Whisk in butter, a few cubes at a time, until the sauce thickens.
5. To serve, place mofongo in the center of the plate with mahi-mahi on top. Cover with the beurre blanc.