Creole Catfish in Tamarillo Coconut Sauce with Cimarron Herb Rice

Name: Creole Catfish in Tamarillo Coconut Sauce with Cimarron Herb Rice
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Colombiana
Ingredients: 21 oz catfish fillets; 2 tbsp lime juice; 3 cloves garlic; 1 tsp ground cumin; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 cup long-grain white rice; 2 cups water; 1/2 cup scallions; 1/4 cup cimarron herb; 1 1/2 cups tomatoes; 1 cup white onion; 1/2 cup sweet pepper; 10 1/2 oz tamarillos; 1 cup coconut milk; 1/2 tsp ground annatto; 2 tsp grated panela; 1/4 cup fresh cilantro

An original Colombian-inspired dish featuring golden-seared catfish fillets in a silky tamarillo, coconut, and mild hogao sauce, served over aromatic rice with cimarron herb and scallions. It balances coastal and Andean flavors with fruity acidity, herbal notes, and a creamy finish.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

600 g catfish fillets (skinless, en 4 porciones)
30 ml lime juice (for marinar the pescado)
9 g garlic (2 cloves for the pescado and 1 for the sauce/arroz, chopped)
2 g ground cumin (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
30 ml vegetable oil (divided)
200 g long-grain white rice (enjuagado)
480 ml water (for cocinar the arroz)
60 g scallions (chopped fina, divided)
12 g cimarron herb (chopped fino; si the leaves son large, retirar stalks duros)
240 g tomatoes (pelados and chopped)
120 g white onion (chopped fina)
60 g sweet pepper (without semillas, chopped fino)
300 g tamarillos (approx. 3 units, pelados and chopped)
240 ml coconut milk (without sugar)
1 g ground annatto (for color and sabor)
8 g grated panela (for balancear the acidez)
10 g fresh cilantro (chopped, for terminar)

Nutrition facts

per serving

456 kcal

Calories

31 g

Protein

35 g

Carbs

21 g

Fat

3 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
1. Season the catfish fillets with lime juice, 2 minced garlic cloves, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 15 minutes in the refrigerator.
2
2. For the rice, heat 1 teaspoon of oil in a medium saucepan over medium heat. Add half of the scallions and half of the remaining garlic; sauté for 1 minute. Stir in the rice and cook for 1 more minute. Add the water and 1/2 teaspoon salt, bring to a boil, reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed.
3
3. Turn off the heat and let the rice rest, covered, for 5 minutes. Uncover, add the chopped cimarron herb, and fluff with a fork to combine. Keep warm.
4
4. While the rice cooks, make the sauce. Heat 1 tablespoon of oil in a wide skillet over medium heat. Add the white onion, the remaining scallions, the sweet pepper, and the remaining garlic. Sauté for 4 to 5 minutes until softened.
5
5. Add the chopped tomatoes, tamarillos, annatto, the remaining cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the grated panela. Cook for 8 minutes, stirring occasionally, until a juicy stew forms.
6
6. Pour the coconut milk into the skillet and cook over medium-low heat for 8 to 10 minutes, until the sauce thickens slightly and the tamarillos are tender. Taste and adjust salt if needed.
7
7. In another large skillet, heat the remaining teaspoon of oil over medium-high heat. Sear the catfish fillets for 3 to 4 minutes per side, or until cooked through and easily flaking in the center. If preferred, you can also finish them in a preheated oven at 400°F / 200°C for 5 to 7 minutes after searing.
8
8. Transfer the browned fillets to the sauce skillet and spoon the sauce over them carefully. Cook everything together for 2 minutes over low heat so the fish absorbs the flavor without breaking apart.
9
9. Serve a bed of cimarron rice on each plate, top with a catfish fillet and plenty of tamarillo-coconut sauce, and finish with chopped fresh cilantro.

Chef tips

To peel tamarillos easily, score the skin lightly and submerge them in boiling water for 30 seconds; then transfer to cold water. Catfish turns out best if you do not move it too much while searing, allowing a light crust to form.

Substitutions

You can replace catfish with snook or tilapia. If you cannot find cimarron herb, use a mix of extra cilantro and a little chive. Panela can be replaced with brown sugar in the same amount.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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