Cuban Coastal Tuesday Supper

1. FINAL MENU

• Name of the meal: Cuban Coastal Tuesday Supper
• Cuisine type: Cuban
• Serve time: 17:00

This menu pairs the signature Cuban sour‑orange garlic mojo with a grilled white fish to deliver bright acidity and clean smoke, balanced by comforting Moros y Cristianos (black beans and rice) and tender yuca folded with more mojo. Twice-fried tostones provide the crunchy, kid‑friendly contrast, while pineapple agua fresca and a classic daiquiri keep the table authentically Cuban. The result is a lively, child‑friendly family supper that tastes of citrus, garlic and caramelized plantain — simple techniques, bold flavors, and planned leftovers.

• Mojo-Grilled Mahi-Mahi
• Moros y Cristianos (Cuban black beans & rice)
• Yuca con Mojo (boiled cassava tossed in garlic-sour-orange mojo)
• Tostones (twice-fried green plantains)
• Pineapple Agua Fresca (kid-friendly)
• Classic Daiquiri (adult beverage — white rum)

2. FULLY EXECUTABLE RECIPES

Mojo-Grilled Mahi-Mahi

Equipment

• Gas or charcoal grill or 26 cm cast-iron grill pan
• 1 mixing bowl (1 L)
• Whisk
• Tongs
• Instant-read thermometer
• Kitchen scale

Ingredients

• Mahi‑Mahi fillets, skinless — 4 fillets, total 680 g (approximately 170 g each)
• Fresh sour orange juice (naranja agria) — 150 ml
  • Substitution: If sour orange unavailable, use 120 ml fresh orange juice + 30 ml fresh lime juice + 1 tbsp (15 ml) white vinegar; use as direct substitute.
• Garlic — 6 cloves, peeled (≈18 g)
• Dried oregano — 2 tsp (2 g)
• Ground cumin — 1 tsp (2 g)
• Olive oil — 60 ml
• Kosher salt — 2 tsp (12 g)
• Ground black pepper — 1 tsp (3 g)

Practical substitutions

• If Mahi‑Mahi unavailable, use another firm white fish (e.g., snapper or cod) total 680 g.
• Sour orange substitution shown above.

Cooking / Baking

• Total cook time (active): 25 minutes (includes 15-minute short marination; active stove/grill time 8–10 minutes)
• Target internal temperature for fish: 60°C (140°F) measured at thickest point.

Instructions

1. (16:37) Place fillets on a plate and pat dry. Reserve scale/weight notes.
2. (16:37) In mixing bowl, whisk together sour orange juice 150 ml, minced garlic (mash 6 cloves), 2 tsp dried oregano, 1 tsp ground cumin, 60 ml olive oil, 2 tsp salt, 1 tsp black pepper until emulsified. This is the mojo. Set aside 40 ml of this mojo for the Yuca con Mojo (label “for yuca”).
3. (16:37) Pour remaining mojo over fillets in a shallow dish; turn to coat. Marinate at room temperature for 15 minutes (passive).
4. (16:50) Preheat grill or grill pan to medium‑high (grill surface approx. 200–230°C).
5. (16:52) Remove fillets from marinade; lightly blot excess with paper towel; brush both sides with 1 tsp olive oil.
6. (16:52) Place fillets on grill. Cook 3–4 minutes without moving; flip and cook 3–4 minutes more until the thickest part reads 60°C (140°F).
7. (16:58) Transfer to warm platter; tent loosely for 1–2 minutes only. Serve immediately at 17:00.

Moros y Cristianos (Cuban black beans & rice)

Equipment

• 2.5 L heavy saucepan with tight-fitting lid
• Wooden spoon
• Measuring cup (250 ml)

Ingredients

• Long-grain white rice — 360 g (approx. 2 cups by volume)
• Canned black beans, drained and rinsed — 2 cans (400 g each), drained weight ~480 g
• Low‑sodium chicken stock — 800 ml
• Olive oil — 30 ml
• Yellow onion — 1 medium (approx. 150 g), diced
• Green bell pepper — 1 medium (approx. 150 g), diced
• Garlic — 4 cloves, minced (≈12 g)
• Ground cumin — 1 tsp (2 g)
• Dried oregano — 1 tsp (1 g)
• Bay leaf — 1 leaf
• Kosher salt — 1½ tsp (9 g)
• Ground black pepper — ½ tsp (1.5 g)

Practical substitutions

• Use vegetable stock instead of chicken stock to make dish fully vegetarian.
• Use one pre-made can of sofrito (200 g) if short on time — reduce added onion/pepper accordingly.

Cooking / Baking

• Total cook time (active plus simmer): 38 minutes (active stove time ~15 minutes, simmer 18 minutes, rest 5 minutes)

Instructions

1. (16:33) Heat 30 ml olive oil in saucepan over medium heat.
2. (16:33) Add diced onion and green pepper; sauté 5 minutes until softened.
3. (16:38) Add minced garlic, 1 tsp ground cumin, 1 tsp oregano; sauté 1 minute until fragrant.
4. (16:39) Add drained black beans and 100 ml of the stock; mash about 1/3 of the beans against the pan with the spoon to thicken (do not puree).
5. (16:40) Add rice, the remaining stock (700 ml), 1½ tsp salt, ½ tsp pepper, and bay leaf; stir once to combine.
6. (16:42) Increase heat to high and bring to a rolling boil, uncovered.
7. (16:44) When boiling, reduce heat to low, cover tightly and simmer undisturbed for 18 minutes (16:44–17:02). (Note: you will loosen the lid briefly at 17:00 to finish plating — rice is allowed to rest covered for 5 minutes after simmering; this recipe targets finishing by 17:00.)
8. (17:00) Remove from heat, let rest 2–3 minutes off heat with lid closed, fluff with fork and transfer to serving bowl at 17:00.

Yuca con Mojo

Equipment

• Large 4 L pot with lid
• Colander
• Mixing bowl (500 ml)
• Knife and cutting board

Ingredients

• Yuca (cassava), peeled and cut into 6–8 cm pieces — 800 g
• Water — enough to cover in pot (approx. 2.5 L)
• Kosher salt for boiling — 1 tbsp (17 g)
• Reserved mojo from Mojo-Grilled Mahi-Mahi recipe — 40 ml (set aside)
• Garlic — 2 cloves, minced (≈6 g) — included in garlic total in shopping list
• Olive oil — 15 ml
• Fresh cilantro (optional table garnish) — 8 g (½ small bunch)

Practical substitutions

• If fresh yuca unavailable, baby yuca or frozen yuca pieces (defrosted) may be used 800 g total.

Cooking / Baking

• Total cook time (active): 33 minutes (peel/cut 8 min, boil 25 min, toss 2–3 min)

Instructions

1. (15:55) Peel yuca, cut into 6–8 cm pieces; remove fibrous core.
2. (16:03) Place yuca in pot, cover with 2.5 L cold water, add 1 tbsp salt. Bring to a vigorous simmer over medium-high heat, then reduce to medium and simmer uncovered 20–25 minutes until fork‑tender (pierces easily).
3. (16:28) Drain in colander and let steam-dry 1 minute.
4. (16:28) In bowl, combine reserved mojo 40 ml + minced 2 garlic cloves + 15 ml olive oil; toss warm yuca gently to coat.
5. (16:30) Transfer to serving dish; garnish with chopped cilantro if using. Yuca holds at room temperature; serve at 17:00.

Tostones (twice‑fried green plantains)

Equipment

• Heavy frying pan or skillet 25–28 cm
• Tongs
• Paper towels
• Tostonera (plantain press) or flat-bottomed measuring cup or small plate
• Slotted spoon

Ingredients

• Green plantains — 4 medium (approx. 800 g total)
• Canola (or neutral) oil for frying — 800 ml (for pan filling; most will not be absorbed)
• Kosher salt — 2 tsp (12 g) for final seasoning

Practical substitutions

• If a tostonera is unavailable, use the flat bottom of a small bowl to smash the rounds.

Cooking / Baking

• Total cook time (active): 35 minutes (peeling/slicing 8 min, first fry 8–10 min, smash & final fry 8 min, finishing 5–9 min)

Instructions

1. (16:10) Heat 400 ml oil in skillet over medium-high heat until shimmering (approx. 180°C). Keep remaining oil nearby to replenish if needed.
2. (16:10) Peel plantains: cut off ends, slice lengthwise shallowly then remove peel with fingers; slice into 2.5–3 cm rounds.
3. (16:18) First fry: Fry rounds in single layer, do not overcrowd, 3–4 minutes per side until pale golden and cooked through. Fry in batches — total first-fry active time for 4 plantains ~8–10 minutes. Remove to paper towels to drain and cool slightly.
4. (16:30) Once cool enough to handle, using a tostonera or flat-bottomed cup, press each round to approximately 1 cm thickness.
5. (16:54) Reheat oil to 190°C (hot) for final fry.
6. (16:55) Final fry smashed rounds 1½–2 minutes per side until deep golden and crisp. Work in batches so final tostones finish within a few minutes of service.
7. (16:58) Drain briefly on paper towel, sprinkle with 2 tsp salt, and serve immediately at 17:00.

Pineapple Agua Fresca (kid-friendly)

Equipment

• Blender (1 L)
• Pitcher
• Measuring spoons and scale

Ingredients (total for 4 servings)

• Fresh pineapple, peeled and cored — 600 g (about 1 medium pineapple)
• Cold water — 800 ml
• Granulated sugar — 50 g
• Fresh lime juice — 30 ml (≈1 large lime)
• Ice — as needed for serving (not in shopping list totals)

Practical substitutions

• If fresh pineapple is out of season, use frozen pineapple (defrosted) 600 g.

Cooking / Baking

• Total prep time: 10 minutes (plus chilling if desired)

Instructions

1. (16:35) In blender combine pineapple 600 g, 800 ml cold water, 50 g sugar and 30 ml lime juice; blend until smooth.
2. (16:38) Strain through a fine sieve into pitcher if desired for smoother texture.
3. (16:40) Chill in fridge or serve over ice at 17:00. Stir before serving.

Classic Daiquiri (adult beverage)

Equipment

• Cocktail shaker and strainer OR large jar with lid
• Jigger or measuring spoons
• 2 coupe or small cocktail glasses

Ingredients (per 2 adult servings)

• White rum (Bacardi Superior or similar), total liquid used 120 ml (60 ml per cocktail)
• Fresh lime juice — 40 ml (approx. 2 limes)
• Simple syrup (1:1 sugar to water) — 40 ml (30 g sugar + 30 ml water mixed) — you may also use 30 g granulated sugar dissolved
• Ice

For purchase note: Buy 1 bottle white rum (Bacardi Superior or similar), 750 ml.

Practical substitutions

• If you prefer less alcohol, reduce rum to 45 ml per adult serving.

Cooking / Baking

• Total prep time: 5 minutes

Instructions

1. (16:45) Fill shaker with ice, add 60 ml white rum, 20 ml fresh lime juice, 20 ml simple syrup per adult.
2. (16:46) Shake vigorously 10–12 seconds until chilled.
3. (16:47) Strain into chilled cocktail glasses. Serve at 17:00. (If bottle purchase is used, no further cooking steps for the purchased rum are required.)

3. LINEAR TIMELINE (15:55–17:00)

• 15:55: Yuca con Mojo — Peel and cut 800 g yuca into 6–8 cm pieces; set in pot with cold water.
• 16:03: Yuca con Mojo — Bring pot to a simmer over medium-high, add 1 tbsp salt (17 g) and simmer uncovered 20–25 minutes until fork‑tender.
• 16:10: Tostones — While yuca simmers, prep 4 green plantains: cut ends, peel, slice into 2.5–3 cm rounds.
• 16:18: Tostones — Heat 400 ml canola oil in 25–28 cm skillet to shimmering; first-fry plantain rounds in batches 3–4 minutes per side until pale golden; transfer to paper towels to drain and cool.
• 16:28: Yuca con Mojo — Drain yuca in colander and let steam-dry 1 minute.
• 16:28: Mojo-Grilled Mahi-Mahi — Make mojo: combine 150 ml sour orange (or substitution), 6 crushed garlic cloves, 2 tsp oregano, 1 tsp cumin, 60 ml olive oil, 2 tsp salt, 1 tsp pepper; whisk. Reserve 40 ml of mojo labeled “for yuca.”
• 16:28: Yuca con Mojo — Toss drained warm yuca with reserved 40 ml mojo + 2 minced garlic cloves + 15 ml olive oil; transfer to serving dish and set aside at room temperature.
• 16:33: Moros y Cristianos — Heat 30 ml olive oil in saucepan; add 1 diced onion and 1 diced green pepper and sauté 5 minutes until softened.
• 16:38: Moros y Cristianos — Add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp oregano; sauté 1 minute. Add drained black beans (2 cans) and 100 ml stock; mash about 1/3 of beans with spoon.
• 16:40: Moros y Cristianos — Add 360 g rice, remaining 700 ml stock, 1½ tsp salt and ½ tsp pepper, and bay leaf; stir once.
• 16:42: Moros y Cristianos — Bring to boil on high uncovered; when boiling reduce to low, cover tightly and simmer undisturbed for 18 minutes (16:44–17:02); rice will rest briefly before serving.
• 16:37: Mojo-Grilled Mahi-Mahi — Pat fish dry and place fillets in marinade bowl; turn to coat and marinate passively 15 minutes (16:37–16:52).
• 16:35: Pineapple Agua Fresca — Blend 600 g pineapple, 800 ml cold water, 50 g sugar, 30 ml lime juice until smooth; strain if desired and chill in pitcher.
• 16:50: Grill (prep) — Preheat grill or cast-iron grill pan to medium-high (200–230°C); oil grill grates or pan.
• 16:52: Mojo-Grilled Mahi-Mahi — Remove fillets from marinade, blot dry, brush lightly with oil; place on grill.
• 16:52: Mojo-Grilled Mahi-Mahi — Grill 3–4 minutes on first side (monitor tightly).
• 16:54: Tostones — While fish cooks, reheat oil to 190°C for final fry; press first-fried plantains flat with tostonera/flat-bottomed cup.
• 16:55: Tostones — Final-fry smashed tostones 1½–2 minutes per side until deep golden and crisp; fry in batches so all finish in this window.
• 16:56: Mojo-Grilled Mahi-Mahi — Flip fillets and grill remaining 3–4 minutes until internal temp 60°C; remove to platter and tent briefly.
• 16:58: Tostones — Drain on paper towel, sprinkle 2 tsp salt; transfer to warm serving plate.
• 16:58: Moros y Cristianos — At simmer end, remove from heat and let rest covered 2–3 minutes; fluff with fork and transfer to serving bowl.
• 16:58: Yuca con Mojo — Give final toss if needed; place on serving platter.
• 16:58: Pineapple Agua Fresca — Stir and taste; add ice to pitcher and transfer to glasses.
• 16:59: Classic Daiquiri — For adults, shake 60 ml rum + 20 ml lime juice + 20 ml simple syrup with ice per serving; strain into glasses.
• 17:00: Service — Place Mojo-Grilled Mahi-Mahi, Moros y Cristianos, Yuca con Mojo and Tostones on table; pour drinks and serve to the family at exactly 17:00.

4. CONSOLIDATED SHOPPING LIST

Produce

• Yuca (cassava), peeled weight 800 g — used in Yuca con Mojo ⁺
• Green plantains — 4 medium (≈800 g total) — used in Tostones ⁺
• Fresh pineapple — 600 g (peeled & cored) — used in Pineapple Agua Fresca ⁰
• Yellow onion — 1 medium (≈150 g) — used in Moros y Cristianos ⁺
• Green bell pepper — 1 medium (≈150 g) — used in Moros y Cristianos ⁺
• Garlic — 12 cloves (≈60 g) — used across recipes ⁺
• Fresh cilantro — 8 g (small bunch) — optional garnish for yuca ⁰
• Limes — 6 medium — used for Daiquiri and Agua Fresca ⁺

Meat / Seafood

• Mahi‑Mahi fillets, skinless — 680 g total (4 fillets ≈170 g each) — main protein ⁺

Dairy

• (none)

Dry Goods / Pantry

• Long-grain white rice — 360 g — used in Moros y Cristianos ⁺
• Canned black beans — 2 cans (400 g each) — used in Moros y Cristianos ⁺
• Low-sodium chicken stock — 800 ml — used in Moros y Cristianos ⁺
• Olive oil — 105 ml total (60 ml for fish, 30 ml for rice, 15 ml for yuca) — used across recipes ⁺
• Canola oil (neutral frying oil) — 800 ml — used for Tostones ⁺
• Kosher salt — 50 g total (yuca, fish, rice, tostones) — used across recipes ⁺
• Ground black pepper — 3 g total — used across recipes ⁺
• Ground cumin — 2 tsp (≈4 g) — used across recipes ⁺
• Dried oregano — 3 tsp (≈3 g) — used across recipes ⁺
• Bay leaf — 1 leaf — used in Moros y Cristianos ⁺
• Granulated sugar — 50 g — used in Pineapple Agua Fresca ⁺
• Simple syrup or granulated sugar for cocktails — 30 g sugar + 30 ml water (prepare as needed) — used in Daiquiri ⁺

Drinks

• White rum (Bacardi Superior or similar) — 1 bottle (750 ml) — purchased adult beverage ⁺
• Ice — supply as needed for drinks (not quantified as purchased item)

5. NOTES & ASSUMPTIONS

• Optional table‑side items: extra mojo for passing, chopped cilantro for yuca, lime wedges for daiquiris and water glasses.
• Global substitution: if fresh sour orange is unavailable, use the substitution listed in the Mojo-Grilled Mahi-Mahi recipe (120 ml orange + 30 ml lime + 15 ml white vinegar) and treat volumes as identical.
• Child safety: frying uses hot oil. Keep children away from the stove during tostones frying and the final-fry window (16:54–16:58). Use rear burners where possible.
• Timeline risk(s): The tightest execution window is the final 20 minutes (16:42–17:00) when rice is finishing, fish must be grilled, and final tostones are fried. These tasks overlap and require attention and quick transitions. The main risk is managing two active high‑heat tasks simultaneously.
• Mitigation mindset: prioritize the fish and tostones timing — set everything else fully staged before 16:40 (all mise en place, first fry done, mojo made, yuca cooked and dressed, drinks blended and chilled). Use the rice lid and low simmer so it can be left undisturbed during brief grills/frites; stagger the precise 2–4 minute actions (flip fish, check rice only if steam reduces) and use a thermometer to avoid over-attending the fish. Work in short, decisive bursts rather than slow multitasking.
• Latest safe start time: You can start as late as 15:55 for a 17:00 serve.