Honduran Coffee-Crusted Fish Fillet with Taro Mash and Green Mango Chimol

Instructions

1. 1

   1. In a medium pot, place the cubed taro with enough water to cover and 1/2 teaspoon of salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender when pierced with a fork.

2. 2

   2. While the taro cooks, make the chimol. In a bowl, combine the green mango, tomato, half of the red onion, cilantro, jalapeño, 2 tablespoons of lime juice, brown sugar, 1 tablespoon of vegetable oil, 1/4 teaspoon salt, and a pinch of black pepper. Mix well and let it rest for 10 to 15 minutes.

3. 3

   3. Pat the fish fillets dry with paper towels. In a small plate, mix the ground coffee, cumin, paprika, garlic powder, the remaining 1/2 teaspoon salt, and the rest of the black pepper. Rub the fillets with 1 tablespoon of lime juice and coat both sides with the coffee-spice mixture.

4. 4

   4. Once the taro is cooked, drain it well and return it to the pot. Add the butter, milk, and the other half of the red onion. Mash until smooth but still hearty. Taste and adjust salt if needed. Keep warm over very low heat.

5. 5

   5. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When hot, cook the fish fillets for 3 to 4 minutes per side, depending on thickness, until browned outside and cooked through so the center flakes easily.

6. 6

   6. If you prefer to finish the fish in the oven, preheat the oven to 400°F (200°C) and, after searing 2 minutes per side, bake for 4 to 6 minutes until done.

7. 7

   7. To serve, divide the taro mash among 4 plates, place one fish fillet on top, and finish with a generous spoonful of green mango chimol over each portion. Serve immediately.