Caribbean Fish and Green Plantain Meatballs in Sweet Pepper Coconut Sauce

Instructions

1. 1

   1. Cut the fish fillet into pieces and finely chop it with a knife, or pulse it briefly in a food processor until minced but not pureed. Place it in a large bowl.

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   2. Add the grated green plantain, half of the white onion, half of the garlic, half of the cilantro, the fresh thyme, 1 tablespoon lime juice, 1 teaspoon salt, 1/4 teaspoon black pepper, the ground cumin, sweet paprika, and the beaten egg to the bowl. Mix well until fully combined.

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   3. Shape the mixture into 12 medium meatballs using lightly moistened hands. If the mixture feels too soft, chill it for 10 minutes so the plantain can absorb some moisture.

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   4. Heat 2 tablespoons vegetable oil in a wide skillet over medium heat. Brown the meatballs for 6 to 8 minutes, turning carefully so they sear on several sides. Transfer them to a plate; they do not need to be fully cooked yet.

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   5. In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the rest of the white onion, the rest of the garlic, the red sweet pepper, the sweet ají pepper, and the scallion. Sauté for 4 minutes until the vegetables soften.

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   6. Add the chopped tomato and bay leaf. Cook for 3 minutes, stirring, until the tomato begins to break down.

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   7. Pour in the coconut milk and fish stock or water. Add the remaining 1 tablespoon lime juice, the remaining 1/4 teaspoon black pepper, and the remaining 1/4 teaspoon salt. Simmer over medium-low heat for 5 minutes until the sauce thickens slightly.

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   8. Return the meatballs to the skillet, spoon the sauce over them, partially cover, and cook over low heat for 10 to 12 minutes, until the fish is fully cooked and the meatballs are firm. If checking with a thermometer, the center should reach 145 °F / 63 °C.

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   9. Turn off the heat, add the remaining fresh cilantro, and let rest for 2 minutes. Remove the bay leaf before serving.

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    10. Serve hot with plenty of sauce over each portion.