I was asked if I would make Pescado a la Mexicana with only a rough translation of the recipe to work with. I looked on line for a similar recipe, but couldn't find one that was even close to it, so went with what I had. The meal came out tasting great, but was pretty sweet, because the plantain was very ripe. Plantains are fairly new to me, cooking wise, so wondered if anyone has used plantains with fish and how ripe you'd recommend them to be.