Ecuadorian sea bass in creamy peanut and goldenberry sauce with tender barley rice

Instructions

1. 1

   1. Season the sea bass fillets with lime juice, 1 grated garlic clove, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes while you prepare the rest.

2. 2

   2. Place the pearl barley in a pot with 720 ml (3 cups) water and 1/2 teaspoon salt. Bring to a boil, then cook over medium-low heat for 25 to 30 minutes, until tender but still holding its shape. Drain any excess liquid if needed.

3. 3

   3. While the barley cooks, heat 1 tablespoon annatto oil in a skillet over medium heat. Add half of the white onion and sauté for 3 to 4 minutes. Stir in 2 chopped garlic cloves and cook for 30 seconds more.

4. 4

   4. Add the goldenberries, ground peanuts, milk, fish stock or water, grated panela, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook the sauce over medium-low heat for 8 to 10 minutes, stirring, until thick and creamy. Add half of the chopped cilantro and adjust salt if needed.

5. 5

   5. In another skillet, heat the butter with the remaining 1 tablespoon annatto oil over medium heat. Add the remaining white onion and sauté for 3 minutes. Add the cooked barley and stir well for 2 minutes. Mix in the remaining half of the cilantro, taste for salt, and keep warm.

6. 6

   6. Lightly pat the marinated sea bass fillets dry with paper towel. Cook them in a wide skillet over medium heat using a light coating of the marinade, for 3 to 4 minutes per side depending on thickness, until just cooked through and flaky. If you prefer to finish them in the oven, bake them on a tray at 400°F / 200°C for 6 to 8 minutes.

7. 7

   7. Serve a bed of tender barley rice on each plate, place a sea bass fillet on top, and spoon over the hot creamy peanut and goldenberry sauce.

8. 8

   8. Finish with the remaining cilantro on top and serve immediately.