Highland Trout in Coconut Sauce with Creamy Hominy and Tree Tomato Chili

Instructions

1. 1

   1. Season the trout fillets with lime juice, 2 grated garlic cloves, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest in the refrigerator for 10 minutes.

2. 2

   2. For the tree tomato chili, place the chopped tree tomatoes, fresh chili pepper, 2 tablespoons of the chopped red onion, grated panela, water, 1 pinch of salt, and 1 tablespoon cilantro in a small saucepan. Cook over medium heat for 8 minutes, stirring, until the fruit softens and the sauce thickens slightly. Remove from the heat and set aside.

3. 3

   3. For the creamy hominy, heat a medium skillet or pot over medium heat. Add the butter and 1/2 tablespoon achiote oil. Stir in 1/3 of the remaining red onion and 1 chopped garlic clove. Cook for 2 to 3 minutes until softened.

4. 4

   4. Add the cooked hominy to the sautéed mixture and stir well. Pour in the milk, add half of the fresh cheese, 1 tablespoon cilantro, 1/4 teaspoon cumin, 1/4 teaspoon salt, and a pinch of black pepper. Cook over low heat for 6 to 8 minutes, stirring occasionally, until creamy. Keep warm.

5. 5

   5. Heat a large skillet over medium-high heat with the remaining 1 1/2 tablespoons achiote oil. Sear the trout fillets for 2 to 3 minutes per side, until just cooked through and they reach an internal temperature of 145°F / 63°C. Carefully remove and set aside on a plate.

6. 6

   6. In the same skillet, reduce to medium heat and add the rest of the red onion, the red bell pepper, and 1 chopped garlic clove. Cook for 4 minutes until the vegetables are soft.

7. 7

   7. Add the coconut milk, the remaining cumin, 1/4 teaspoon salt, the rest of the black pepper, and 2 tablespoons cilantro. Cook for 5 minutes over medium heat, stirring, until the sauce comes together and becomes fragrant.

8. 8

   8. Return the trout to the skillet and spoon the coconut sauce over it. Cook 2 more minutes over low heat so it absorbs flavor without falling apart.

9. 9

   9. Serve a bed of creamy hominy on each plate. Place a trout fillet on top with its sauce, add some tree tomato chili, and finish with the remaining fresh cheese, the remaining cilantro, and the pickled red onion if desired.