Brazilian Fish-Coconut Croquettes with Black-Eyed Pea Purée and Warm Pineapple Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the fish dry and place it on a small tray. Toss it with 1 tablespoon olive oil, 2 minced garlic cloves, the zest of 1 lime, 1 tablespoon lime juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cumin, and the sweet paprika.

2. 2

   Bake the fish for 12 to 15 minutes at 220 °C / 425 °F, until cooked through and easy to flake. Let it rest for 5 minutes, then flake it into a bowl, removing any bones.

3. 3

   Add the shredded coconut, cassava flour, egg, chives, and 2 tablespoons chopped cilantro to the fish. Mix well. If the mixture feels too wet, add a little more cassava flour. Shape into 12 small balls or croquettes.

4. 4

   Heat a large skillet with 1 tablespoon olive oil over medium heat. Brown the fish croquettes for 2 to 3 minutes per side, 8 to 10 minutes total, until firm and deeply golden. Keep warm.

5. 5

   For the purée, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté half of the red onion with the remaining garlic clove for 2 to 3 minutes. Add the black-eyed peas, coconut milk, water, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon cumin.

6. 6

   Cook the bean purée for 8 to 10 minutes over medium-low heat, stirring occasionally. Blend with an immersion blender or mash until creamy but still slightly textured. Adjust with more water if you want a looser consistency.

7. 7

   For the warm vinaigrette, place the remaining 1 tablespoon olive oil in another skillet and cook the remaining red onion with the pineapple for 2 minutes over medium heat. Add the apple cider vinegar, brown sugar, 1 tablespoon lime juice, and the red chili if using, then cook 2 minutes more. Turn off the heat and stir in the remaining chopped cilantro.

8. 8

   Serve a base of black-eyed pea purée on each plate, top with 3 fish croquettes, and finish with the warm pineapple vinaigrette. If desired, add a little extra lime zest just before serving.