Plantain Bonbons filled with Tilapia

Plantain Bonbons filled with Tilapia
  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 lb. tilapia filets, de-boned
  • 1 oz. garlic paste
  • 2 oz. red onions, finely diced
  • 2 oz. red bell pepper, finely diced
  • 2 oz. olives, finely diced
  • 1 oz. capers, finely diced
  • 1 tbsp. finely chopped cilantro
  • 1 tbsp. shrimp or fish concentrate
  • 1 tbsp. salt
  • 10 drops lime juice
  • 5 lbs medium ripe plantains (yellow)
  • 1 cup white corn meal (Harina P.A.N or Maseca)
  • 4 cups vegetable oil


Boil the tilapia filets for 15 minutes; drain and cool. Once cool, shred the tilapia and set aside.

Add 2 Tbsp. vegetable oil to a saute pan; heat the garlic paste.

Saute the vegetables until soft, in the following order: begin with the onions, then add red bell peppers, then olives and capers.

Add the fish or shrimp paste and let the mixture cook for about 3 minutes. Add the cilantro, salt and lime and mix well.

Place plantains, in their peel, in a pot of water; boil for 30 minutes, then drain and let cool.

Once cool, peel the plantains. Cut in half and remove the veins and seeds inside the plantain.

Using a food processor, puree the plantains.

Add the prepared tilapia and mix well; then form small balls of about oz. each

Using white corn meal, lightly bread the bonbons and set aside.

In a deep fryer, bring the 4 cups of oil to a high temperature. To test the oil's readiness, drop in a pinch of dough; if it starts bubbling, the oil is sufficiently heated.

Fry the bonbons in the oil until they are golden (note that the tilapia and the plantains are already cooked; the deep frying is to bring color and crispiness to the bonbon).

Serve immediately, either alone or with a dipping sauce, such as a mild hot sauce.

For more info on plantains, check out Adriana's blog at

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