Corvina in Yellow Chili and Cacao Sauce with Roasted Green Plantain Purée and Warm Corn Salad

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Wash the green plantains and place them whole, unpeeled, on a baking tray. Roast for 30 minutes, until the skin looks dark and the flesh is soft when pierced.

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   2. While the plantains roast, place the sliced red onion in a bowl with 1 tablespoon lime juice, the cane vinegar, and a pinch of salt. Mix and let it rest so it softens into a quick pickle.

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   3. Season the corvina fillets with 1 tablespoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the cumin. Let them rest for 10 minutes.

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   4. Heat 1 tablespoon achiote oil in a medium skillet over medium heat. Add half of the garlic, the diced red onion, and the red bell pepper. Sauté for 4 minutes. Add the corn kernels and 60 ml / 1/4 cup stock. Cook for 4 to 5 minutes until the corn is tender. Turn off the heat, then add half of the culantro, the crumbled fresh cheese, and the drained pickled onion. Mix and keep warm.

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   5. In another skillet or small saucepan, heat 1 tablespoon achiote oil over medium heat. Add the remaining garlic and the chopped yellow chili pepper. Sauté for 3 minutes without letting it brown too much. Add the remaining cumin and the cacao paste or unsweetened cocoa and stir well.

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   6. Pour 300 ml / 1 1/4 cups stock into the yellow chili sauce. Cook over medium-low heat for 8 minutes, stirring until the chili is tender. Blend until smooth, then return the sauce to the pan. Cook 2 more minutes and adjust with a pinch of salt and black pepper.

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   7. When the plantains are ready, let them rest for 5 minutes. Peel them carefully and place the hot flesh in a bowl. Add the milk, 30 g / 2 tbsp butter, and a pinch of salt. Mash until you get a rustic, smooth purée. If needed, add 60 ml / 1/4 cup stock to loosen it.

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   8. Lightly pat the corvina fillets dry with paper towels. Heat the last tablespoon of achiote oil and the remaining 15 g / 1 tbsp butter in a large skillet over medium-high heat. Sear the corvina for 2 to 3 minutes per side, depending on thickness, until cooked through but still juicy.

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   9. To serve, spread a base of roasted plantain purée on each plate. Place a corvina fillet on top, spoon over the yellow chili and cacao sauce, and finish with the warm corn salad. Sprinkle with the chopped roasted peanuts and the remaining culantro.

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    10. Serve immediately while hot to enjoy the contrast between the silky sauce, the smoky roasted plantain purée, and the fresh warm salad.