Puerto Rican Fish Fillet in Guava-Onion Escabeche with Golden Yuca

Instructions

1. 1

   1. In a large pot, bring the water to a boil over high heat. Add 1 teaspoon of the salt and the yuca. Cook for 20 to 25 minutes, until tender but not falling apart. Drain, remove the fibrous core if visible, and set aside.

2. 2

   2. While the yuca cooks, pat the fish fillets dry with paper towels. Season them with the lemon juice, half of the minced garlic, 1/2 teaspoon of the dried oregano, the cumin, sweet paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Let rest in the refrigerator for 10 minutes.

3. 3

   3. For the escabeche, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the red onion, red bell pepper, and the remaining garlic. Cook for 4 minutes, stirring occasionally, until slightly softened.

4. 4

   4. Stir in the apple cider vinegar, guava purée, bay leaves, the remaining oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3 to 4 minutes over medium-low heat until the escabeche thickens slightly and the onions look glossy. Remove the bay leaves and keep warm.

5. 5

   5. In another large skillet, heat 2 tablespoons olive oil over medium-high heat. Once hot, add the fish fillets and cook for 3 to 4 minutes per side, depending on thickness, until golden and they reach a safe internal temperature of 145°F/63°C.

6. 6

   6. In the same skillet or a separate one, add the cooked yuca and brown it for 4 to 5 minutes over medium heat, turning gently so it colors on some edges without breaking apart.

7. 7

   7. Serve the golden yuca as a base or on the side, place the fish fillets on top, and spoon over the warm guava-onion escabeche. Finish with the chopped fresh cilantro and serve immediately.