Corvina in Smoked Corn and Basil Sauce with Green Plantain Cakes

Instructions

1. 1

   1. Season the corvina fillets with the lime juice, half of the minced garlic, 1/2 teaspoon cumin, 1 tablespoon achiote oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let them rest in the refrigerator for 15 minutes.

2. 2

   2. Meanwhile, make the plantain cakes. Cook the green plantain pieces in water with a pinch of salt for 15 to 18 minutes, until tender. Drain and mash while hot with the butter, fresh cheese, scallions, beaten egg, cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until a firm mixture forms.

3. 3

   3. Shape the plantain mixture into 8 medium cakes. Heat half of the vegetable oil in a skillet over medium heat and brown them for 3 to 4 minutes per side, until crisp and deeply golden. Keep warm.

4. 4

   4. For the sauce, heat a skillet or griddle over medium-high heat. Toast the corn kernels without oil for 6 to 8 minutes, stirring, until they develop golden spots and a lightly smoky aroma. Reserve 1/4 cup for garnish.

5. 5

   5. In a medium saucepan, heat the remaining 1 tablespoon achiote oil. Sauté the remaining half of the red onion, the red bell pepper, and the rest of the garlic for 4 to 5 minutes, until softened. Add the toasted corn, peanuts, milk, fish stock or water, the remaining 1/2 teaspoon cumin, and cook 5 more minutes.

6. 6

   6. Blend the hot sauce mixture with the fresh basil until very smooth. Return the sauce to the saucepan, adjust with the remaining salt and black pepper to taste, and cook over low heat for 2 to 3 minutes to bring the flavors together.

7. 7

   7. Lightly pat dry the marinated corvina fillets. Heat the remaining vegetable oil in a wide skillet over medium-high heat and sear the fillets for 3 to 4 minutes per side, depending on thickness, until just cooked and still juicy inside.

8. 8

   8. If you prefer to finish the fish in the oven, transfer the skillet or the fillets to a preheated oven at 375°F / 190°C for 3 to 5 minutes, only until fully cooked.

9. 9

   9. Spoon a layer of smoked corn sauce onto each plate. Place a corvina fillet on top, add 2 plantain cakes per serving, and finish with the reserved corn, the remaining red onion finely chopped, and the extra basil leaves.

10. 10

    10. Serve immediately while the sauce is hot and the plantain cakes are still crisp on the outside.