I pan fried a few pieces of our favorite tilapia fillets (above) then kept them warm on a plate while making the creamy and colorful sauce (below).
In the same skillet used in frying the fish, sautee minced garlic and chopped onions for a few minutes. Add chopped tomatoes, red or orange bell pepper and bok choy then season with salt and pepper. Slowly pour in half cup or more of coconut milk and simmer. A little water may be added if the sauce is too thick. Lastly, I added a few red chili peppers to complete the sauce. I think I was able to come up with a fusion of Carribean and tropical flavors combined with the creamy coconut milk to somehow go with the tostones appetizer. It wasn't really a full Cuban meal but at least with the tostones, we had a little taste. It was good enough until we can finally try or cook the real deal.
unripe plantains, peeled and cut crosswise into 2" chunks
oil for frying
salt and pepper
Fry the plantain chunks in canola or vegetable oil until lightly toasted. Drain them on papertowels to get rid of excess oil. With a tostonera [a gadget that's tradtionally used for this task] or the bottom of a drinking glass or cup, flatten the fried plantains. Fry them again in the same oil until lightly toasted. Transfer to a papertowel lined platter and season with salt and pepper.
pan fried tilapia fillets topped with a coconut milk based sauce served over steamed rice