Esmeraldas-Style Corvina in Peanut-Lime Sauce with Savory Coconut Rice

Instructions

1. 1

   1. In a bowl, season the corvina fillets with 1 tablespoon (15 ml) of lime juice, half of the garlic, the cumin, 1 teaspoon annatto, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let rest in the refrigerator for 10 minutes.

2. 2

   2. For the coconut rice, heat a medium pot over medium heat. Add 1 tablespoon (15 ml) oil and the butter. Stir in half of the red onion, the ginger, and half of the scallions; sauté for 2 to 3 minutes until fragrant.

3. 3

   3. Add the white rice and stir for 1 minute to lightly toast it. Pour in 240 ml (1 cup) coconut milk and 360 ml (1 1/2 cups) water. Season with 1/2 teaspoon salt and a pinch of black pepper. Once it comes to a boil, reduce to low heat, cover, and cook for 15 minutes.

4. 4

   4. While the rice cooks, heat a large skillet over medium-high heat. Add the remaining tablespoon (15 ml) of oil and brown the diced green plantain for 5 to 6 minutes, stirring until golden and tender. Remove and set aside.

5. 5

   5. In the same skillet, add the corvina fillets and sear for 2 to 3 minutes per side, until golden but still juicy inside. Carefully remove and reserve on a plate.

6. 6

   6. Reduce to medium heat. In the same skillet, sauté the remaining red onion, red bell pepper, and remaining garlic for 3 to 4 minutes. Add the remaining teaspoon of annatto and cook for 30 seconds more.

7. 7

   7. Stir in the ground peanuts, the remaining 160 ml (2/3 cup) coconut milk, and the remaining 2 tablespoons (30 ml) lime juice. Mix well until a creamy sauce forms. If it becomes too thick, add 2 to 4 tablespoons hot water. Season with the remaining salt and black pepper to taste.

8. 8

   8. Return the corvina to the skillet, partially cover, and cook over low heat for 4 to 5 minutes, until the fish is cooked through and flakes easily. The safe internal temperature of the fish should reach 145°F (63°C).

9. 9

   9. Uncover the rice and let it rest for 5 minutes. Fluff with a fork and fold in the browned plantain cubes, the remaining half of the cilantro, and the remaining scallions.

10. 10

    10. Serve a bed of savory coconut rice, place the corvina on top with plenty of peanut sauce, and finish with the remaining fresh cilantro. If desired, serve with extra drops of lime to taste.