Guatemalan · beginner
Guatemalan Pan-Seared Tilapia With Chirmol Salsa
Crispy skin-on tilapia fillets topped with charred tomato and fresh mint chirmol salsa, served over smooth mashed sweet plantains.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Boil the sliced plantains in a saucepan of salted water for 10 minutes until soft, then drain and mash until smooth, keeping warm.
- 02
Heat a dry skillet over high heat and char the whole tomatoes for 8 minutes, turning occasionally until skin is blistered and blackened.
- 03
Coarsely chop the charred tomatoes and mix in a bowl with chopped mint, cilantro, lime juice, ground cumin, and half of the salt to make the chirmol.
- 04
Pat the tilapia fillets dry with paper towels and season both sides with remaining salt.
- 05
Heat olive oil in a non-stick pan over medium-high heat and lay the tilapia fillets down gently.
- 06
Sear the fish for 3 to 4 minutes per side until golden brown and flaky.
- 07
Divide the mashed plantains among four plates, lay a tilapia fillet on each, and spoon generous amounts of fresh chirmol salsa over the top.
A LITTLE KITCHEN KNOW-HOW
Chirmol Salsa Assembly
Mixing roughly chopped charred tomatoes with fresh herbs and citrus creates a vibrant salsa that retains chunkiness and smoky brightness.
Notes from the kitchen
- Select ripe yellow plantains with black spots for natural sweetness that balances the smoky chirmol salsa.
- Charring the tomatoes fully brings out traditional smoky flavors essential to authentic Guatemalan chirmol.
- Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.