Catracho Fish Fillet in Toasted Cashew Sauce with Savory Coconut Rice and Green Plantain Chips

Name: Catracho Fish Fillet in Toasted Cashew Sauce with Savory Coconut Rice and Green Plantain Chips
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Hondureña
Ingredients: 24 oz firm white fish fillets; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp lime juice; 3 tbsp vegetable oil; 3.2 oz raw cashews; 1 cup red bell pepper; 1 cup white onion; 4 cloves garlic; 1 cup ripe tomato; 1/2 cup fresh cilantro; 1 tsp ground annatto; 1 2/3 cups coconut milk; 1 1/2 cups water; 1 cup long-grain white rice; 2 medium green plantains; 1 tsp sweet paprika

An original Honduran-inspired recipe featuring seared fish fillets covered in a silky toasted cashew, sweet pepper, tomato, and cilantro sauce, served with savory coconut rice and crispy green plantain chips. It brings together coastal and home-style Honduran flavors in a balanced, aromatic dish.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

680 g firm white fish fillets (como tilapia, mero or pargo, skinless)
8 g salt (divided)
2 g black pepper (freshly ground)
30 ml lime juice (fresh)
45 ml vegetable oil (divided)
90 g raw cashews (unsalted)
120 g red bell pepper (diced small)
120 g white onion (chopped)
12 g garlic (chopped)
150 g ripe tomato (chopped)
15 g fresh cilantro (chopped, divided)
2 g ground annatto (optional pero recomendado)
400 ml coconut milk (divided)
360 ml water (divided)
200 g long-grain white rice (enjuagado)
500 g green plantains (pelados)
2 g sweet paprika (for the tajadas)

Nutrition facts

per serving

640 kcal

Calories

35 g

Protein

47 g

Carbs

35 g

Fat

4 g

Fiber

43 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Tree NutsFish

Instructions

1
1. Season the fish fillets with 4 g (3/4 tsp) salt, black pepper, and lime juice. Let them rest for 10 minutes while you prepare the remaining components.
2
2. In a dry skillet over medium heat, toast the cashews for 3 to 4 minutes, stirring constantly, until fragrant and lightly golden. Set aside.
3
3. In a medium saucepan, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add the white rice and sauté for 1 minute. Stir in 240 ml (1 cup) coconut milk, 240 ml (1 cup) water, and 2 g (1/2 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.
4
4. While the rice cooks, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add the red bell pepper, white onion, and garlic. Sauté for 4 minutes until softened.
5
5. Add the ripe tomato, half of the cilantro, ground annatto, and toasted cashews. Cook for 2 more minutes. Transfer this mixture to a blender with 160 ml (2/3 cup) coconut milk and 120 ml (1/2 cup) water, then blend until smooth.
6
6. Pour the cashew sauce back into the skillet and cook over medium-low heat for 5 minutes, stirring often. Adjust with 2 g (1/2 tsp) salt if needed. Keep warm.
7
7. Slice the green plantains into thin diagonal chips. Toss them with the sweet paprika and a pinch of salt.
8
8. Arrange the plantain slices on a lightly greased or parchment-lined baking tray. Bake at 220 °C / 425 °F for 12 to 15 minutes, flipping halfway through and brushing or spraying with a little of the remaining oil, until golden and crisp around the edges.
9
9. Heat the remaining oil in a large skillet over medium-high heat. Cook the fish fillets for 3 to 4 minutes per side, depending on thickness, until golden and just cooked through in the center.
10
10. Add the fillets to the skillet with the cashew sauce and cook 1 minute more over low heat so they absorb the sauce without breaking apart.
11
11. Fluff the coconut rice with a fork and mix in the remaining cilantro. Serve each portion with savory coconut rice, one fish fillet topped with cashew sauce, and a side of green plantain chips.
12
12. If desired, finish the dish with an extra pinch of fresh cilantro just before serving.

Chef tips

For an extra-smooth sauce, strain it after blending. If the fish is very delicate, sear it first and warm it in the sauce only for a few seconds at the end.

Substitutions

You can use snapper, tilapia, or grouper. If raw cashews are unavailable, use unsalted roasted cashews and shorten the toasting time slightly. Cilantro can be replaced with parsley, though the flavor will be less traditionally Honduran.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon