Corvina in Coconut-Peanut Sauce with Toasted Quinoa and Crispy Green Plantain

Instructions

1. 1

   Season the corvina fillets with 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Heat a medium skillet over medium heat and dry-toast the quinoa for 3 to 4 minutes, stirring constantly, until nutty. Add 300 ml (1 1/4 cups) of the fish stock or water, 1/2 teaspoon salt, and a pinch of pepper. When it boils, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

3. 3

   While the quinoa cooks, heat 2 tablespoons of the oil in a small pan to 350°F/175°C. Fry the green plantain slices in batches for 1 to 2 minutes until golden and crisp. Transfer to paper towels and season with a pinch of salt.

4. 4

   In a wide skillet, heat the remaining 1 tablespoon oil over medium heat. Add the red onion, red bell pepper, and garlic. Cook for 4 minutes until softened. Stir in the ground annatto and ground cumin, and cook 30 seconds more to bloom the spices.

5. 5

   Add the coconut milk, roasted peanuts, the remaining 60 ml (1/4 cup) fish stock or water, 2 tablespoons lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Simmer over low heat for 5 to 6 minutes, stirring, until the sauce thickens slightly.

6. 6

   Push the sauce to the sides of the skillet and place the corvina fillets in the center. Spoon some sauce over them, cover, and cook over medium-low heat for 6 to 8 minutes, until the fish is opaque and flakes easily in the center.

7. 7

   Turn off the heat and stir half of the chopped fresh cilantro into the sauce. Taste and adjust with the remaining salt or pepper if needed.

8. 8

   To serve, spoon toasted quinoa onto each plate. Set a corvina fillet on top with plenty of coconut-peanut sauce. Finish with the crispy green plantain slices and the remaining chopped fresh cilantro.