Highland Trout in Coconut Sauce with Tender Corn and Herbs

Instructions

1. 1

   1. Season the trout fillets with 4 g (3/4 tsp) of the salt, the black pepper, and the lime juice. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large skillet or wide pot over medium heat. Add 1 tbsp of the achiote-infused oil and sauté the red onion, garlic, and red bell pepper for 5 minutes, until softened and fragrant.

3. 3

   3. Stir in the ground cumin and the ground coriander or finely chopped cilantro, cook for 30 seconds, then add the coconut milk and peanut butter. Whisk or stir well until the sauce is smooth.

4. 4

   4. Add the fresh corn kernels, tomato, and the remaining 4 g (3/4 tsp) salt. Cook over medium-low heat for 8 minutes, stirring occasionally, until the corn is tender and the sauce has lightly thickened.

5. 5

   5. Meanwhile, heat another skillet over medium-high heat with 1 tbsp vegetable oil and the remaining 1 tbsp achiote-infused oil. Brown the plantain half-moons for 6 to 8 minutes, stirring until cooked through with golden edges. Remove and set aside.

6. 6

   6. In the same skillet, or directly in the sauce, cook the trout for 3 to 4 minutes on the first side and 2 to 3 minutes on the second, until just cooked and easily flaked. If you prefer to finish it in the oven, place it on a tray and bake at 400°F / 200°C for 6 to 8 minutes.

7. 7

   7. Transfer the trout to the sauce if you cooked it separately. Add the culantro or fresh cilantro and the browned plantain slices. Cook everything together for 2 minutes over low heat so the flavors combine without breaking the fish too much.

8. 8

   8. Taste and adjust salt if needed. Serve hot, with plenty of sauce, corn in every portion, and fresh herbs on top.