Halibut and Plantain Lasagna (Pastel de Chucho) | The Latin Kitchen | Juan Pablo González | Gusto TV

halibut

🥗Healthier: cod

💰Cheaper: tilapia

Cod and tilapia are more affordable and widely available.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat while maintaining flavor.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast offers a cheesy flavor without dairy.

Fry the ripe plantains in olive oil until golden, ensuring they are not too crispy or gooey.

In a skillet, heat olive oil and sauté onions, red pepper, and garlic until softened and sweet.

Prepare a water bath to gently boil the halibut, adding peppercorns and bay leaves for flavor.

Layer the fried plantains as the base of the lasagna, using them like noodles.

Add the cooked halibut on top of the plantains, incorporating the flavors from the sautéed vegetables.

Drizzle local honey over the halibut for added sweetness.

Continue layering with more plantains, repeating the process.

Sprinkle queso Cotija cheese over the layers, or substitute with mozzarella or feta cheese.

Whisk eggs together and pour over the top to bind the layers and create a crispy texture when baked.

Bake until the cheese is gooey and the egg is crispy, then garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens