Fresh Cod in Peanut-Naranjilla Sauce with Golden Yuca

Instructions

1. 1

   1. Place the yuca in a pot with enough water and 4 g salt. Cook over medium heat for 18 to 20 minutes, until tender but still firm. Drain, remove the woody center vein if needed, and set aside.

2. 2

   2. Season the cod fillets with 2 g salt, black pepper, cumin, and 1 tablespoon (15 ml) lime juice. Let them rest for 10 minutes while you prepare the sauce base.

3. 3

   3. In a blender, combine the naranjilla pulp, milk, roasted peanuts, and broth or water until smooth. Set aside.

4. 4

   4. Heat 1 tablespoon (15 ml) achiote oil in a wide skillet over medium heat. Add the red onion, garlic, and red bell pepper. Sauté for 5 to 7 minutes until soft and fragrant.

5. 5

   5. Stir in the oregano, then pour in the blended naranjilla-peanut mixture. Cook over medium-low heat for 8 to 10 minutes, stirring often, until the sauce thickens slightly. Add half of the chopped cilantro and adjust with 2 g more salt if needed.

6. 6

   6. While the sauce cooks, heat the remaining 1 tablespoon (15 ml) achiote oil in another skillet over medium-high heat. Brown the cooked yuca for 6 to 8 minutes, turning it, until lightly crisp outside. Add 1 tablespoon (15 ml) of the remaining lime juice at the end and toss. Keep warm.

7. 7

   7. Sear the fish fillets in a nonstick skillet over medium-high heat for 2 to 3 minutes per side, until just cooked through. If you prefer to finish them in the oven, transfer them to a preheated oven at 400 °F / 200 °C for 4 to 5 minutes.

8. 8

   8. Place the seared fillets into the sauce and cook for 2 more minutes over low heat so they absorb flavor without falling apart.

9. 9

   9. Serve each portion with golden yuca, one fish fillet topped with sauce, and the remaining fresh cilantro over the top.