Honduran Fish Fillet in Toasted Cashew and Sour Orange Sauce with Corn Rice and Green Beans

Instructions

1. 1

   1. Season the fish fillets with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the ground cumin, half of the chopped garlic, and 30 ml (2 tbsp) of the sour orange juice. Let them rest in the refrigerator for 10 minutes.

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   2. Meanwhile, heat a large skillet over medium heat and toast the cashews for 3 to 4 minutes, stirring constantly, until golden and fragrant. Remove and set aside.

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   3. In a blender, combine the toasted cashews, tomato, red bell pepper, half of the onion, 120 ml (1/2 cup) water or broth, the remaining sour orange juice, 2 g (1/2 tsp) salt, and the rest of the black pepper. Blend until very smooth.

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   4. For the corn rice, heat 15 ml (1 tbsp) oil in a pot over medium heat. Add the remaining onion and sauté for 2 minutes. Stir in the rice, corn kernels, and bay leaf; cook for 1 minute, stirring.

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   5. Add 240 ml (1 cup) water or broth and 1 g (1/4 tsp) salt to the rice. When it boils, cover, reduce the heat to low, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.

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   6. In another skillet, melt the butter with 5 ml (1 tsp) of the remaining oil over medium heat. Add the green beans, a pinch of salt, and the rest of the garlic. Sauté for 4 to 5 minutes until tender but still bright green. Keep warm.

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   7. Lightly pat the fish fillets dry with paper towels. Heat the remaining 10 ml (2 tsp) oil in a wide skillet over medium-high heat. Sear the fish for 2 to 3 minutes per side until lightly colored and nearly cooked through.

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   8. Lower the heat to medium and pour the blended sauce into the skillet with the fish. Cook for 4 to 6 minutes, gently moving the pan occasionally, until the sauce thickens slightly and the fish reaches a safe internal temperature of 145°F / 63°C.

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   9. Stir the fresh cilantro into the sauce during the last minute of cooking and adjust the salt if needed.

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    10. Serve a bed of corn rice, place the fish on top with plenty of toasted cashew sauce, and add the sautéed green beans on the side.