Cuban Cod with Garlic Mortar Sauce, Savory Coconut Rice and Sweet Peppers

Instructions

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   1. Season the cod fillets with 1 tablespoon (15 ml) lime juice, dried oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Let them rest in the refrigerator for 15 minutes.

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   2. Meanwhile, make the rice. Heat 1 tablespoon (15 ml) olive oil and the butter in a medium saucepan over medium heat. Sauté half of the chopped onion and 2 garlic cloves for 2 to 3 minutes, until fragrant but not browned.

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   3. Add the sweet peppers and cook for 2 more minutes. Stir in the rice, bay leaf, and 1/2 teaspoon cumin. Cook for 1 minute, stirring, to lightly toast the rice.

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   4. Pour in the coconut milk and hot water, add 1/2 teaspoon salt, and bring to a boil. Once boiling, reduce to very low heat, cover, and cook for 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Remove the bay leaf before serving.

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   5. For the garlic mortar sauce, mash or mix 6 garlic cloves with the remaining lime juice, parsley, lime zest, 1 tablespoon (15 ml) olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped onion until you have a rustic sauce.

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   6. Lightly pat the cod fillets dry with paper towels. Heat the remaining 1 tablespoon (15 ml) olive oil in a large nonstick skillet over medium-high heat. Cook the cod for 3 to 4 minutes per side, depending on thickness, until just opaque and it flakes easily.

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   7. If you prefer to finish the fish in the oven, transfer the oven-safe skillet or place the cod on a tray and bake at 400°F (200°C) for 4 to 6 minutes after searing.

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   8. Serve a bed of savory coconut rice with sweet peppers, place a cod fillet on top, and finish with a generous spoonful of the garlic mortar sauce. Scatter the remaining fresh chopped onion over the top for crunch and aroma.