Dominican Cod with Auyama Cream and Coconut Pigeon Pea Pilaf

Instructions

1. 1

   1. Season the cod fillets with the lime juice, half of the chopped garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest in the refrigerator for 10 minutes.

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   2. Place the squash in a medium pot with 240 ml (1 cup) water and a pinch of salt. Cover and cook over medium heat for 12 to 15 minutes, until very tender.

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   3. While the squash cooks, heat 1 tablespoon vegetable oil in a saucepan over medium heat. Sauté half of the red onion and half of the sweet peppers for 3 minutes. Add the remaining half of the garlic and cook 30 seconds more.

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   4. Add the long-grain rice to the saucepan and stir for 1 minute to lightly toast it. Stir in the cooked pigeon peas, 240 ml (1 cup) coconut milk, 180 ml (3/4 cup) water, 1/2 teaspoon salt, and 1/2 teaspoon dried oregano. Once it comes to a boil, reduce to low, cover, and cook for 18 minutes.

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   5. Turn off the heat for the pilaf and add the butter and half of the fresh cilantro. Fluff with a fork, cover again, and let it rest for 5 minutes.

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   6. Drain the cooked squash if there is excess liquid. Blend or mash it with 160 ml (2/3 cup) coconut milk, the remaining red onion, the remaining sweet peppers, a pinch of salt, and a pinch of black pepper until smooth.

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   7. Pour the squash cream into a skillet or small saucepan and cook over medium-low heat for 4 to 5 minutes, stirring, until slightly thickened and the raw vegetables soften. Adjust salt and pepper to taste.

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   8. Lightly pat the cod fillets dry on the surface. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Sear the cod for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until cooked through and flaky. If you prefer to finish it in the oven, transfer it to a preheated oven at 400°F (200°C) for 3 to 5 minutes.

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   9. To serve, spoon a base of the coconut pigeon pea pilaf onto each plate, add the warm squash cream on top or alongside, and place a golden cod fillet over it. Finish with the remaining fresh cilantro and lime zest.

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    10. Serve immediately while hot to keep the fish juicy and preserve the aroma of the coconut, cilantro, and oregano.