Fish Fillet in Mild Rocoto Pepper Sauce with Lime Sweet Potato Mash and Warm Corn-Avocado Salad

Instructions

1. 1

   1. 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.

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   2. While the sweet potato cooks, pat the fish fillets dry with paper towels and season them on both sides with 1 teaspoon salt, black pepper, and ground cumin.

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   3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the fish for 2 to 3 minutes per side, until lightly browned and almost cooked through. Transfer to a plate and set aside.

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   4. In the same skillet, reduce to medium heat and add 1 tablespoon olive oil. Add the garlic, half of the red onion, and the rocoto pepper. Cook for 2 minutes, stirring so the garlic does not burn.

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   5. Add the diced tomato, vegetable broth or water, and 1 tablespoon lime juice. Cook for 6 to 8 minutes until the tomato breaks down and the sauce thickens slightly. Stir in half of the cilantro and check the salt.

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   6. Return the fish fillets to the skillet with the sauce. Cook over low heat for 3 to 4 more minutes, spooning sauce over the fish, until fully cooked and it flakes easily with a fork.

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   7. Mash the hot sweet potato with the butter, milk, and 1 tablespoon lime juice until rustic and mostly smooth. Adjust with a little more salt if needed.

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   8. In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the corn kernels and sauté for 3 to 4 minutes until glossy and lightly golden. Transfer the corn to a bowl and mix with the remaining red onion, avocado, apple cider vinegar, the remaining 1 tablespoon lime juice, the rest of the cilantro, and a pinch of salt.

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   9. If you want to keep everything warm before serving, you can place plates or a serving dish in the oven at 200 °F / 95 °C for 3 to 5 minutes. Do not bake the avocado.

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    10. Serve a portion of sweet potato mash, place a fish fillet with its mild rocoto sauce on top or alongside, and finish with the warm corn and avocado salad.