Coconut-Achiote Crusted Fish Fillet with Silky Sweet Potato Mash and Warm Corn-Lime Salad

Name: Coconut-Achiote Crusted Fish Fillet with Silky Sweet Potato Mash and Warm Corn-Lime Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 21 oz white fish fillets; 1/2 cup unsweetened shredded coconut; 1 tbsp ground annatto; 1/4 cup fine cornmeal; 3 cloves garlic; 2 whole lime; 1 1/4 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 1 lb 8 oz sweet potato; 2 tbsp butter; 1/2 cup milk; 1 1/2 cups corn kernels; 1/2 cup red onion; 1/4 cup fresh cilantro; 1/2 tsp ground cumin; 2 tsp honey

An original Latin American recipe featuring golden fish fillets coated in a fragrant coconut-achiote crust, served with silky sweet potato mash and a warm corn, red onion, and lime salad. It balances natural sweetness, bright acidity, and toasted notes.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g white fish fillets (como mero, tilapia or bacalao fresh, skinless)
50 g unsweetened shredded coconut (for the crust)
8 g ground annatto (or pasta of achiote desmoronada)
30 g fine cornmeal (ayuda a formar the crust)
9 g garlic (2 cloves grated for the pescado and 1 chopped for the ensalada)
2 units lime (zest and juice separados)
8 g salt (or to taste)
2 g black pepper (freshly ground)
45 ml olive oil (divided)
700 g sweet potato (pelado and cut diced)
30 g butter (for the puree)
120 ml milk (whole or semidescremada)
250 g corn kernels (fresh or congelado)
80 g red onion (en pluma fina)
15 g fresh cilantro (chopped)
2 g ground cumin (for the ensalada tibia)
10 ml honey (for equilibrar the lima en the ensalada)

Nutrition facts

per serving

446 kcal

Calories

33 g

Protein

31 g

Carbs

21 g

Fat

5 g

Fiber

26 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

DairyFish

Instructions

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 olive oil.
2
2. Place the sweet potato in a pot with enough water to cover and 1/2 teaspoon of salt. Bring to a boil and cook for 15 to 18 minutes, until very tender. Drain well.
3
3. While the sweet potato cooks, pat the fish fillets dry with paper towels. Toss them with 1 tablespoon lime juice, the zest of 1 lime, 2 grated garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Let rest for 10 minutes.
4
4. In a shallow dish, mix the shredded coconut, ground annatto, and fine cornmeal. Press each fish fillet into this mixture to coat both sides with a light crust.
5
5. Place the fillets on the prepared baking sheet. Drizzle or brush with the remaining 1 tablespoon olive oil. Bake for 12 to 15 minutes at 220 °C / 425 °F, until the fish is cooked through, opaque, and the crust is golden.
6
6. While the fish bakes, make the mash. Mash the hot sweet potato with the butter and milk until smooth. Season with 1/4 teaspoon salt. Keep warm.
7
7. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, the chopped garlic, and the red onion. Cook for 2 minutes, stirring.
8
8. Add the corn and ground cumin to the skillet. Cook for 4 to 5 minutes until the corn is tender and lightly toasted. Turn off the heat and add the juice of the remaining lime, the honey, the chopped cilantro, and the remaining 1/4 teaspoon salt. Mix well to create the warm salad.
9
9. Spoon a layer of sweet potato mash onto each plate. Place a coconut-achiote crusted fish fillet on top or alongside, and finish with the warm corn-lime salad.
10
10. If desired, let the fish rest for 2 minutes out of the oven before serving so the crust sets a bit better.

Chef tips

For a crispier crust, toast the shredded coconut in a dry skillet for 1 to 2 minutes before mixing it with the annatto and cornmeal. Watch it closely so it does not burn.

Substitutions

You can swap the sweet potato for pumpkin or boiled cassava in the mash. If you do not have ground annatto, use a small amount of crumbled achiote paste. Cilantro can be replaced with fresh parsley for a different flavor profile.

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
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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
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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
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