Brazilian Fish Casserole with Hearts of Palm, Coconut, and Toasted Cilantro Rice

Instructions

1. 1

   1. Place the fish in a bowl and toss it with 30 ml (2 tbsp) lime juice, half of the minced garlic, 4 g (about 3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and the sweet paprika. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, make the rice. Heat a medium saucepan over medium heat and toast the shredded coconut for 2 to 3 minutes, stirring, until lightly golden. Remove and set aside.

3. 3

   3. In the same saucepan, add the butter and 15 ml (1 tbsp) olive oil. Add half of the onion and half of the remaining garlic; cook for 2 minutes until softened. Stir in the rinsed rice and cook for 1 minute to coat the grains with the fat.

4. 4

   4. Add 480 ml (2 cups) water, 2 g (about 1/2 tsp) salt, and half of the cilantro. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes. Then fluff with the toasted coconut and keep covered.

5. 5

   5. For the casserole, heat a deep skillet or wide casserole pan over medium heat with the remaining 30 ml (2 tbsp) olive oil. Add the rest of the onion and cook for 3 minutes. Add the red bell pepper and cook 4 minutes more.

6. 6

   6. Stir in the rest of the garlic and cook for 30 seconds. Add the tomato, the remaining salt, and the remaining black pepper; cook for 5 minutes, gently crushing the tomato so it releases its juices.

7. 7

   7. Pour in the coconut milk and fish stock or water, stir, and bring to a gentle simmer. Add the hearts of palm and cook for 2 minutes so they absorb the sauce.

8. 8

   8. Nestle the marinated fish fillets into the sauce in a single layer. Cover and cook over low heat for 8 to 10 minutes, until the fish is opaque and flakes easily with a fork.

9. 9

   9. Add the remaining 15 ml (1 tbsp) lime juice and the rest of the cilantro. Adjust salt if needed and cook 1 minute more without boiling vigorously.

10. 10

    10. Serve the hot fish casserole over the toasted cilantro rice. If you want to keep the dish warm before serving, you may place it covered in a 200°F (95°C) oven for up to 10 minutes.