Dominican Fish Fillet in Warm Coconut and Sweet Pepper Escabeche with Sweet Potato Tostones

Instructions

1. 1

   Season the fish fillets with 1 teaspoon salt, black pepper, half of the minced garlic, 1 tablespoon lime juice, and the dried oregano. Let them rest for 10 minutes while you prepare the rest.

2. 2

   Place the sweet potato slices in a pot with enough water to cover and a pinch of salt. Bring to a boil and cook for 8 to 10 minutes until just tender but still firm. Drain and let cool for 5 minutes.

3. 3

   Heat 4 tablespoons vegetable oil in a deep skillet to 325 °F / 165 °C. Fry the sweet potato slices in batches for 3 to 4 minutes until soft and lightly golden. Transfer to a paper towel-lined plate.

4. 4

   Using the bottom of a glass or a tostone press, flatten each sweet potato slice into thick discs. Set aside.

5. 5

   Dust the fish fillets with the fine cornmeal on both sides to create a light coating.

6. 6

   In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Sear the fish fillets for 3 to 4 minutes per side, or until cooked through and flaking easily. Remove and keep warm.

7. 7

   In the same skillet, reduce to medium heat and add the remaining 1 tablespoon vegetable oil. Sauté the red onion, sweet peppers, the rest of the garlic, and the bay leaf for 3 minutes, stirring often.

8. 8

   Add the coconut milk, remaining lime juice, brown sugar, and 1/2 teaspoon salt. Cook for 4 to 5 minutes over medium heat until you have a warm, lightly creamy, fragrant escabeche. Remove the bay leaf and stir in the fresh cilantro.

9. 9

   Reheat clean oil to 375 °F / 190 °C. Fry the flattened sweet potato discs for 2 to 3 minutes per side until crisp and deeply golden. Remove and season with a pinch of salt.

10. 10

    Serve the hot fish fillets topped with the warm coconut and sweet pepper escabeche. Accompany with the freshly made sweet potato tostones.