Quito-Style Amaranth-Crusted Sea Bass with Sweet Corn Purée and Warm Naranjilla Sauce

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Pat the sea bass fillets dry with paper towels and season them with 1 teaspoon salt, black pepper, grated garlic, and lime juice.

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   2. Combine the puffed amaranth and ground annatto in a wide plate. Rub the fillets with 1 tablespoon annatto oil and gently press one side into the amaranth mixture to create a light crust.

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   3. Place the fillets on a lightly oiled baking tray, crust side up. Bake for 10 to 12 minutes at 220 °C / 425 °F, until the fish is just cooked through and the crust looks golden.

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   4. Meanwhile, heat the butter and 1/2 tablespoon annatto oil in a medium saucepan over medium heat. Add half of the red onion, diced, and cook for 3 minutes until translucent.

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   5. Add the corn kernels, milk, and 1/2 teaspoon salt, then cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the corn is tender.

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   6. Carefully blend the corn mixture until smooth. If you want a thicker texture, add the fine cornmeal and cook for 2 more minutes over low heat, stirring. Add the crumbled fresh cheese and stir so it melts partially.

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   7. For the sauce, heat the remaining 1/2 tablespoon annatto oil in a small skillet over medium heat. Add the sliced red onion and cook for 2 minutes. Stir in the strained naranjilla pulp, honey, ground cumin, and a pinch of salt.

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   8. Cook the naranjilla sauce for 4 to 5 minutes over medium-low heat until slightly glossy and the acidity softens. Turn off the heat and stir in the chopped cilantro.

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   9. Spoon a layer of hot corn purée onto each plate. Place one amaranth-crusted sea bass fillet on top and finish with the warm naranjilla and onion sauce around or over the fish.

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    10. Adjust with additional salt if needed and serve immediately to keep the crust crisp.