Caribbean Seared Cod with Coconut-Lime Crust over Sweet Corn Cream and Cucumber-Pineapple Salad

Instructions

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   1. Pat the cod fillets very dry with paper towels. Season them with 1 teaspoon salt, 1/2 teaspoon black pepper, the sweet paprika, 1 grated garlic clove, 1 tablespoon lime juice, and 1 tablespoon olive oil. Let them rest for 10 minutes while you prepare the rest.

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   2. In a small bowl, mix the shredded coconut with the zest of the 2 limes and 1 tablespoon fresh thyme. Press this mixture onto the top of each fillet to create a light crust.

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   3. For the corn cream, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté half of the chopped white onion with 1 chopped garlic clove for 3 to 4 minutes, until translucent.

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   4. Add the corn kernels, coconut milk, vegetable broth or water, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon fresh thyme. Cook over medium heat for 8 to 10 minutes, until the corn is tender.

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   5. Blend the corn mixture until smooth. If desired, strain it for a finer texture. Return the cream to the saucepan and keep it warm over very low heat, stirring occasionally.

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   6. In another bowl, make the salad by combining the cucumber, pineapple, red onion, the remaining chopped white onion, cilantro, 2 tablespoons lime juice, brown sugar, optional hot chili, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 5 minutes.

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   7. Heat a large nonstick skillet over medium-high heat. If you prefer to finish the fish in the oven, preheat the oven to 400°F / 200°C, although you can also cook it entirely on the stovetop.

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   8. Add the remaining tablespoon of olive oil to the skillet. Place the cod fillets crust-side up and cook for 3 minutes on the first side. Then lower to medium heat, partially cover, and cook 3 to 5 minutes more, until the fish is just cooked through and flakes easily. If using the oven, after searing for 3 minutes transfer the oven-safe skillet or the fillets to a tray and bake for 4 to 6 minutes at 400°F / 200°C.

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   9. Taste and adjust the seasoning of both the corn cream and the salad. If the cream is too thick, add 1 to 2 tablespoons of hot water or broth and stir well.

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    10. To serve, spoon the corn cream onto the plates, place a coconut-crusted cod fillet on top, and finish with the cucumber-pineapple salad on the side or lightly over the fish. Serve immediately.