Caribbean Fish Meatballs in Coconut Achiote Lime Sauce with Cilantro Rice

Name: Caribbean Fish Meatballs in Coconut Achiote Lime Sauce with Cilantro Rice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Caribeña
Ingredients: 1.3 lb firm white fish fillet; 1/2 cup gluten-free breadcrumbs; 1 large egg; 1 cup red onion; 4 cloves garlic; 1/2 cup fresh cilantro; 1/4 cup scallions; 2 lime; 1 tsp ground cumin; 1/2 tsp ground allspice; 1 tsp sweet paprika; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp achiote paste; 1 2/3 cups coconut milk; 1 cup fish or vegetable broth; 1/2 cup crushed tomato; 1 cup jasmine rice; 1 1/2 cups water; 1 tbsp butter; 1 bay leaf

An original Caribbean-inspired recipe featuring tender white fish meatballs seasoned with garlic, herbs, and warm spices, simmered in a silky coconut, achiote, and lime sauce. Served over fragrant cilantro rice, this dish is aromatic, colorful, and comforting.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillet (como mero, bacalao fresh or halibut, skinless ni espinas)
60 g gluten-free breadcrumbs (for ligar the meatballs)
1 unit egg (lightly beaten)
120 g red onion (finely chopped, divided)
12 g garlic (chopped, divided)
25 g fresh cilantro (chopped, divided)
30 g scallions (finely chopped)
2 units lime (zest and juice, divided)
2 g ground cumin
1 g ground allspice
2 g sweet paprika
8 g salt (divided, or to taste)
2 g black pepper (divided)
30 ml olive oil (divided)
15 g achiote paste
400 ml coconut milk (without sugar)
240 ml fish or vegetable broth
120 g crushed tomato
200 g jasmine rice (enjuagado)
360 ml water (for cocer the arroz)
14 g butter (for the arroz)
1 unit bay leaf

Nutrition facts

per serving

598 kcal

Calories

35 g

Protein

43 g

Carbs

31 g

Fat

3 g

Fiber

40 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsFish

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with some of the olive oil.
2
2. Make the meatball mixture: finely chop the white fish with a knife, or pulse briefly in a food processor until minced but not pasty. Place it in a bowl with the gluten-free breadcrumbs, egg, half of the red onion, half of the garlic, scallions, 2 tablespoons of the cilantro, the zest of 1 lime, 1 tablespoon of lime juice, cumin, allspice, sweet paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper.
3
3. Mix gently until combined. Shape into 16 even meatballs and place them on the tray. Brush or drizzle them with 1 tablespoon of the olive oil.
4
4. Bake the meatballs for 12 to 14 minutes at 220 °C / 425 °F, until just cooked through and firm. Meanwhile, prepare the sauce and rice.
5
5. For the cilantro rice, place the jasmine rice, water, butter, bay leaf, and 1/4 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, then reduce to very low, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes.
6
6. Remove the bay leaf from the rice and fluff with a fork. Stir in 2 more tablespoons of chopped cilantro and 1 teaspoon lime juice. Keep covered and warm.
7
7. For the sauce, heat the remaining 1 tablespoon olive oil in a wide skillet or shallow pot over medium heat. Sauté the remaining red onion for 3 to 4 minutes until tender. Add the remaining garlic and cook for 30 seconds.
8
8. Stir in the achiote paste and cook for 30 seconds to release its aroma. Add the crushed tomato, coconut milk, fish or vegetable broth, the remaining lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Simmer over medium heat for 6 to 8 minutes, stirring, until the sauce thickens slightly.
9
9. Transfer the baked meatballs to the sauce and cook for 5 more minutes over low heat so they finish cooking and absorb the flavor. Adjust salt if needed.
10
10. Serve the cilantro rice in shallow bowls, top with the fish meatballs and plenty of coconut achiote lime sauce, and finish with the remaining cilantro for a fresh touch.

Chef tips

For the best texture, chill the fish for 10 minutes before chopping. Do not over-process it, so the meatballs stay juicy rather than rubbery.

Substitutions

You can substitute the white fish with chopped shrimp, keeping in mind the dish will still contain shellfish. If you do not have jasmine rice, use long-grain rice. Scallions can be replaced with parsley, though the flavor will be less Caribbean.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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