Paleo Fish and Chips With Tuna & Plantains (AIP)

Simple Summer Dish
Now that I have my new recipe page up, I thought I would start sharing more of my simple, dinner-in-a-flash recipes.  Most nights, it is a scavenger hunt in the fridge to find ingredients I am not allergic too, yet will still taste and blend well together.  Because I must rotate my food as much as possible (usually every 3-4 days), it can be hard to come up with recipes to cook, due to literally running out of options.  However, sometimes the right foods seem to all fall together on the same day. Today's recipe just so happens to be one of those days, and I suppose it could also be called a "5 ingredients or less" kind of deal. Not only is it literally done in less than half a hour, but it is the perfect single-serving size, that can easily be adapted for more people.

If you have never had plantains before, believe me, there is nothing to be afraid of. They are one of the least offending foods, and are somewhat mild and starchy like a potato.  Technically, they are in the banana family, but are usually considered the "cousin" of the group.  The more yellow/black the plantain is, the sweeter it is, due to its starches converting into sugars.  Either way is good, but for this dish, I chose a less ripe version to add a more savory taste.  Plantains are sold in most grocery stores around the country (and world), and can be found right next to the bundles of bananas. Duck fat  (click on the name to purchase) on the other hand, can be a little harder to find.  Therefore, you can easily substitute butter, coconut oil, lard, or any other yummy saturated fat of your choice.  I have made this recipe with all, however, animal fats (lard, tallow, and duck fat), seem to make the plantains the crispiest!  All in all, this recipe is quick, simple, and cheap, yet still gives you the signature flavors of any authentic Mexican dish. If you are looking for additions, jarred salsa, guacamole, fresh pico de gallo, or my mojo sauce, all go great with plantain chips! If you are not a fan of fish, a chunk of steak would also work well in place of the tuna. As they say in Spanish, comer bien mi amigo!

Cilantro Grilled Tuna with Duck Fat Plantains

Print Recipe

(Serves One) 
Ingredients

• 1, 6-8 oz yellowfin tuna steak
• 3 tbsp Avocado oil 
• Sea Salt
• 1 greenish-yellow plantain
• 1/3 cup of duck fat
• 1/4 cup cilantro
• 1 tbsp apple cider vinegar or juice of 1/2 a lime

Process

• In a medium sized skillet, heat 1/3 cup duck fat over medium heat.
• Peel the plantain and slice into thin coin shaped disks.
• Line a plate with parchment paper or a paper towel and set aside.
• Place half of the sliced plantain in the sizzling oil and fry, flipping over onto the other side after 4-5 minutes of cooking, allowing each side to brown. *The thinner the slices, the more chip-like they become.
• Repeat this process with remaining plantain chips.
• Once done cooking, remove plantains from heat and place on the lined plate to soak up excess oil.
• Heat grill to medium-high heat.
• Pour avocado oil over tuna steak and rub all over.
• Sprinkle a generous pinch of salt over the top of the fish.
• Place on grill and cover, cooking for 3 minutes on each side. *For a well done (or as I say, dry) fillet, cook 4-5 minutes per side, depending on the thickness. My piece was 2 inches thick. 
• In the same skillet used for the plantains, heat another 2 tablespoons of either duck fat.
• Add 1/4 chopped cilantro, along with 1 tbsp of vinegar or lime juice, and a generous pinch of salt.
• Pour sauce over grilled tuna steak and plantains and enjoy!

(Pin Recipe For Later)

Colossians 3:17 "And whatever you do in word or deed, do all in the name of the Lord Jesus, giving thanks to God the Father through Him."