Coastal corvina in sweet corn and basil cream with crispy cassava and lime-pickled onions

Instructions

1. 1

   1. Place the corvina fillets in a dish and season them with 30 ml (2 tbsp) lime juice, 4 g (3/4 tsp) salt, 2 g (1/2 tsp) black pepper, half of the chopped garlic, and 1 g (1/4 tsp) cumin. Let them rest in the refrigerator for 15 minutes.

2. 2

   2. For the pickled onions, combine the red onion with 50 ml (3 tbsp + 1 tsp) lime juice, sugar, 2 g (1/3 tsp) salt, and the culantro or cilantro. Gently massage with your hands and let it sit while you continue the recipe.

3. 3

   3. Cook the cassava in a pot with enough water and 2 g (1/3 tsp) salt for 18 to 20 minutes, until tender but still firm. Drain very well and let it steam off for 5 minutes so the surface dries.

4. 4

   4. Meanwhile, heat 30 ml (2 tbsp) vegetable oil in a wide skillet over medium heat. Add the white onion, the remaining garlic, and the ground annatto. Sauté for 3 minutes until the onion is translucent and fragrant.

5. 5

   5. Add the fresh corn kernels, the remaining cumin, and cook for 4 minutes, stirring. Pour in the milk, fish stock or water, 2 g (1/3 tsp) salt, and a pinch of the remaining pepper. Cook over medium-low heat for 10 minutes until the corn is very soft.

6. 6

   6. Transfer the corn mixture to a blender with the fresh basil and blend until smooth. Return the cream to the skillet, add the butter, and cook over low heat for 2 to 3 minutes, stirring, until lightly thickened. Adjust salt and pepper if needed. Keep warm without boiling.

7. 7

   7. To crisp the cassava, heat the oven to 220 °C / 425 °F. Toss the cooked cassava with 15 ml (1 tbsp) vegetable oil and a pinch of salt. Place on a tray and bake for 15 minutes, turning halfway through, until golden and crisp on the edges.

8. 8

   8. Heat the remaining vegetable oil in a nonstick skillet over medium-high heat. Sear the corvina fillets for 3 to 4 minutes per side, depending on thickness, until just cooked through and flaky. If using a thermometer, the center should reach 63 °C / 145 °F.

9. 9

   9. Spoon a generous layer of sweet corn cream onto each plate. Place a corvina fillet on top, serve with the crispy cassava, and finish with the lime-pickled onions. Serve immediately.