Loja Coffee-Crusted Sea Bass with Green Plantain Purée and Warm Corn Salad

Instructions

1. 1

   1. In a bowl, combine the ground coffee, ground annatto, ground cumin, 2 grated garlic cloves, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon lime juice, and 1 tablespoon vegetable oil. Rub this mixture over the sea bass fillets and let them rest in the refrigerator for 10 minutes.

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   2. Place the green plantains in a pot with enough water to cover and 1/2 teaspoon salt. Cook over medium heat for 18 to 20 minutes, until tender. Drain well.

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   3. While the plantains cook, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the red onion and 1 chopped garlic clove, and sauté for 2 to 3 minutes. Stir in the corn kernels and cook 4 minutes more.

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   4. Add the tomato to the skillet with the corn, season with the remaining black pepper and a pinch of salt, and cook for 2 minutes. Remove from the heat and mix with the cilantro, 1 tablespoon lime juice, and the honey. Set aside the warm salad.

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   5. Transfer the cooked plantains to a bowl and mash them while still hot. Add the warm milk, butter, and half of the fresh cheese. Mix until creamy but still slightly rustic. Adjust salt if needed. Keep warm.

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   6. Heat a large skillet over medium-high heat and, if desired, preheat it for a few minutes for even searing; the surface should be quite hot, about 375°F to 400°F (190°C to 205°C). Add the remaining 1 tablespoon vegetable oil.

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   7. Cook the sea bass fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until the fish is browned outside and just opaque inside. If you prefer to finish it in the oven, transfer the oven-safe skillet and bake at 400°F (200°C) for 3 to 4 minutes.

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   8. To serve, spoon a bed of green plantain purée onto each plate, set a coffee-crusted sea bass fillet on top, and finish with the warm corn salad. Sprinkle the remaining fresh cheese over the dish and serve immediately.