Caribbean Seabass with Toasted Coconut-Lime Sauce, Golden Yam, and Cucumber Herb Salad

Instructions

1. 1

   1. Pat the seabass fillets dry with paper towels. Season them with 4 g (3/4 tsp) sea salt, 2 g (1/2 tsp) black pepper, sweet paprika, ground cumin, half of the minced garlic, and the zest of 1 lime. Let them rest for 10 minutes while you prepare the remaining components.

2. 2

   2. Place the yam cubes in a pot with enough water to cover and 2 g (1/4 tsp) sea salt. Bring to a boil and cook for 10 to 12 minutes, until tender but still firm. Drain well and set aside.

3. 3

   3. In a bowl, combine the cucumber, red onion, cilantro, mint, cane vinegar, juice of 1 lime, brown sugar, 15 ml (1 tbsp) vegetable oil, 1 g (1/4 tsp) sea salt, and 1 g (1/4 tsp) black pepper. Refrigerate the salad while you cook the rest.

4. 4

   4. Heat a wide skillet over medium heat. Add the unsweetened shredded coconut and toast for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove and set aside.

5. 5

   5. In the same skillet, add 15 ml (1 tbsp) vegetable oil. Sauté the shallot, remaining minced garlic, fresh ginger, and hot chili for 2 minutes, until aromatic. Stir in the coconut milk, half of the fresh thyme, the juice of the remaining lime, and half of the toasted coconut. Simmer gently for 6 to 8 minutes until the sauce thickens slightly. Adjust with 1 g (1/4 tsp) sea salt and keep warm.

6. 6

   6. Heat another large skillet over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the cooked yam for 6 to 8 minutes, turning occasionally, until the edges are golden. Add a pinch of the remaining fresh thyme and remove from the heat.

7. 7

   7. Preheat the oven to 220 °C / 425 °F. Heat an oven-safe skillet over medium-high heat with the remaining vegetable oil. Add the seabass fillets and sear for 2 minutes on the first side and 1 minute on the second side.

8. 8

   8. Transfer the skillet with the seabass to the oven and bake for 5 to 7 minutes at 220 °C / 425 °F, until the fish is just opaque and flakes easily with a fork.

9. 9

   9. To serve, arrange the golden yam on the plates, place the seabass fillets on top or alongside, and spoon over the toasted coconut-lime sauce. Finish with the remaining toasted coconut and the remaining fresh thyme, and serve with the cucumber herb salad.

10. 10

    10. Serve immediately to enjoy the contrast of the warm sauce, crisp-edged yam, and cool fresh salad.