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Ingredients

• 5 to 6 green plantains, peeled and cut into 1/2-inch chunks
• 6 cups cool water
• 2 tablespoons sea salt
• Oil, for frying
• 3 to 4 pounds fresh swordfish, sliced into 1/2-inch portions (about 2 per person, 3 to 4 ounces each)
• 1 cup all-purpose flour, or more as needed
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 1/4 pound bacon or fatback, chopped
• 1 cup boiled potatoes
• 1 teaspoon powdered ginger
• 1 tablespoon chopped garlic
• 1/4 cup chopped chives
• Fresh fruit, for serving
• Light seafood broth, as needed, for serving, optional

Description

Food Network Invites You To Try This Swordfish Mofongo Recipe From Robert Irvine.

Food Network