Cuban Cod with Garlic-Onion Pilón, Okra Rice, and Malanga Chips

Instructions

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   1. Season the cod fillets with 2 tablespoons (30 ml) lime juice, half of the garlic, oregano, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 15 minutes in the refrigerator.

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   2. For the okra rice, heat 1 tablespoon (15 ml) olive oil in a pot over medium heat. Sauté half of the onion, the green bell pepper, and the bay leaf for 4 to 5 minutes until fragrant and softened.

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   3. Add the long-grain rice and okra to the pot. Cook for 2 minutes, stirring so the rice is coated in the sofrito and the okra begins to release its silky texture.

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   4. Pour in the hot vegetable broth or water, add 1/4 teaspoon salt and a pinch of black pepper, stir once, and when it comes to a boil reduce the heat. Cover and cook for 18 minutes, until the rice is tender and the liquid has been absorbed. Turn off the heat and let it rest covered for 5 minutes.

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   5. While the rice cooks, pat the malanga dry with paper towels. Heat the vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry the malanga in batches for 2 to 3 minutes per batch until golden and crisp. Drain on paper towels and season with a pinch of salt.

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   6. Heat 1 tablespoon (15 ml) olive oil in a wide skillet over medium-high heat. Sear the cod fillets for 2 to 3 minutes per side, until lightly colored but still juicy in the center. Carefully transfer them to a plate.

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   7. In the same skillet, reduce to medium heat and add 2 tablespoons (30 ml) olive oil. Add the remaining onion and cook for 5 minutes, stirring, until soft and lightly golden. Add the remaining garlic and cook for 30 seconds more.

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   8. Return the cod to the skillet, add the remaining 1 tablespoon (15 ml) lime juice and 2 tablespoons (30 ml) water. Cook for 2 to 3 minutes, spooning the onion mixture over the fish, until the cod is just cooked through and a light, aromatic pilón-style sauce forms.

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   9. Remove the bay leaf from the rice and fluff it with a fork. Fold the fresh cilantro and lime zest into the hot rice, mixing gently.

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    10. Serve a bed of okra rice, place a cod fillet on top with its garlic-onion pilón, and finish with the malanga chips on the side. Spoon a little of the skillet juices over the fish before serving.