Editorial sample recipeGuatemalanbeginnerhalalgluten-freedairy-free

Guatemalan Pan-Seared Tilapia With Chirmol Salsa

Name: Guatemalan Pan-Seared Tilapia With Chirmol Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Guatemalan
Ingredients: 4 whole tilapia fillets, about 6 oz each; 2 medium ripe yellow plantains, peeled and sliced into rounds; 3 medium roma tomatoes; 0.25 cup fresh mint leaves, finely chopped; 0.25 cup fresh cilantro, finely chopped; 1 tbsp fresh lime juice; 2 tbsp olive oil; 0.5 tsp ground cumin; 1 tsp salt

Crispy skin-on tilapia fillets topped with charred tomato and fresh mint chirmol salsa, served over smooth mashed sweet plantains.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Chirmol Salsa Assembly

Mixing roughly chopped charred tomatoes with fresh herbs and citrus creates a vibrant salsa that retains chunkiness and smoky brightness.

Instructions

Step 1: Boil the sliced plantains in a saucepan of salted water for 10 minutes until soft, then drain and mash until smooth, keeping warm.
Step 2: Heat a dry skillet over high heat and char the whole tomatoes for 8 minutes, turning occasionally until skin is blistered and blackened.

Step 3: 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.

Step 4: Pat the tilapia fillets dry with paper towels and season both sides with remaining salt.

Step 5: Heat olive oil in a non-stick pan over medium-high heat and lay the tilapia fillets down gently.

Step 6: Sear the fish for 3 to 4 minutes per side until golden brown and flaky.

Step 7: Divide the mashed plantains among four plates, lay a tilapia fillet on each, and spoon generous amounts of fresh chirmol salsa over the top.

Cooking tips

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.

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