Dominican Red Snapper in Tamarind and Sweet Pepper Sauce with Gentle Coconut Pigeon Pea Rice

Instructions

1. 1

   1. Season the red snapper fillets with lime juice, half of the dried oregano, 4 g (3/4 tsp) salt, 1 g (1/4 tsp) black pepper, and half of the minced garlic. Let them rest in the refrigerator for 15 minutes.

2. 2

   2. For the rice, heat 15 ml (1 tbsp) vegetable oil in a medium pot over medium heat. Sauté the white onion with the fresh thyme for 2 to 3 minutes until fragrant. Add the long-grain rice and stir for 1 minute to lightly toast it.

3. 3

   3. Add the cooked pigeon peas, coconut milk, 300 ml (1 1/4 cups) hot water, bay leaf, and 2 g (1/2 tsp) salt. Once it boils, reduce the heat to low, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.

4. 4

   4. Turn off the heat and let the rice rest, covered, for 5 minutes. Remove the bay leaf and add half of the fresh cilantro. Fluff with a fork and keep warm.

5. 5

   5. While the rice cooks, mix the tamarind paste, honey, and 120 ml (1/2 cup) water in a bowl until smooth for the sauce base.

6. 6

   6. Heat 15 ml (1 tbsp) vegetable oil in a wide skillet over medium-high heat. Pat the red snapper fillets lightly dry with paper towels and sear them for 2 to 3 minutes per side, until nearly cooked through. If you want to finish them in the oven, transfer the skillet or fillets to a preheated oven at 400°F (200°C) for 3 to 5 minutes. Remove and set aside.

7. 7

   7. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté the red onion and Dominican sweet peppers for 3 minutes. Add the remaining minced garlic, the rest of the dried oregano, and the remaining black pepper, and cook 30 seconds more.

8. 8

   8. Pour the tamarind mixture into the skillet and cook for 3 to 4 minutes over medium heat, stirring, until the sauce thickens slightly. Adjust with the remaining 2 g (1/2 tsp) salt or to taste.

9. 9

   9. Return the red snapper fillets to the skillet and spoon the tamarind sauce over them. Cook 2 more minutes over low heat so the fish absorbs the flavor without falling apart.

10. 10

    10. Serve a bed of gentle coconut pigeon pea rice, place a red snapper fillet on top with plenty of tamarind sauce, and finish with the remaining fresh cilantro.