Honduran Fish Fillet in Pumpkin Seed Crust with Coconut, Chayote and Lime Sauce, served with Cilantro Rice

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it with a little of the vegetable oil.

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   2. Rinse the white rice until the water runs almost clear. Place it in a pot with 480 ml (2 cups) water, 3 g (1/2 tsp) salt, and the butter. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until tender.

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   3. While the rice cooks, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add the green bell pepper and 30 g (about 1/4 cup) of the white onion. Cook for 3 minutes. Stir in 10 g (about 1/4 cup) of the chopped fresh cilantro and sauté for 30 seconds. Fold this mixture into the cooked rice, cover, and keep warm.

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   4. Crush the toasted pumpkin seeds into a coarse crumb. Combine them on a plate with the garlic powder, ground cumin, 2 g (about 1/4 tsp) of the salt, and 1 g (about 1/4 tsp) of the black pepper.

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   5. Season the firm white fish fillets with 2 g (about 1/4 tsp) salt and 1 g (about 1/4 tsp) black pepper. Dip them into the beaten egg, then press them into the pumpkin seed mixture to create an even crust on both sides.

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   6. Place the fillets on the prepared baking sheet, drizzle or brush with 15 ml (1 tbsp) vegetable oil, and bake for 12 to 15 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust is golden. If your fillets are thick, add 2 to 3 more minutes.

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   7. For the sauce, heat the remaining 15 ml (1 tbsp) vegetable oil in a skillet or saucepan over medium heat. Add the remaining white onion and the fresh garlic. Cook for 2 to 3 minutes until softened but not deeply browned.

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   8. Add the diced chayote, vegetable broth or water, the remaining salt, and the remaining black pepper. Cover and cook for 8 to 10 minutes until the chayote is tender.

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   9. Stir in the coconut milk, lime zest, and half of the lime juice. Cook uncovered for 3 minutes over low heat. Carefully blend until smooth, then return the sauce to the pan.

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    10. Add the remaining chopped fresh cilantro to the sauce and adjust with the rest of the lime juice. Cook 1 more minute over low heat, just to bring the flavors together.

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    11. Serve a bed of cilantro rice on each plate, place a pumpkin seed crusted fillet on top or alongside, and spoon the coconut, chayote, and lime sauce partially over it. Serve immediately.