Honduran Fish Fillet in Loroco and Toasted Corn Sauce with Green Plantain Purée

Instructions

1. 1

   1. Season the fish fillets with 4 g (3/4 tsp) salt, black pepper, cumin, and 15 ml (1 tbsp) lime juice. Let them rest for 10 minutes in the refrigerator.

2. 2

   2. Place the green plantain pieces in a pot with 750 ml (3 cups) water, 2 minced garlic cloves, and 2 g (1/2 tsp) salt. Bring to a boil and cook over medium heat for 18 to 20 minutes, until very tender.

3. 3

   3. Meanwhile, heat a large skillet over medium heat and add 15 ml (1 tbsp) vegetable oil. Add the toasted corn kernels and toast for 2 more minutes to deepen the flavor. Remove and set aside.

4. 4

   4. In the same skillet, add another 15 ml (1 tbsp) vegetable oil and cook the fish fillets for 3 to 4 minutes per side, until golden and they reach a safe internal temperature of 145°F / 63°C. Carefully remove and keep covered.

5. 5

   5. Lower to medium heat and add the remaining oil. Sauté the white onion for 3 minutes. Add the remaining garlic and ground annatto; cook for 30 seconds. Stir in the ripe tomato and cook for 4 minutes, stirring, until a juicy base forms.

6. 6

   6. Add the loroco, fish stock or water, and the reserved toasted corn kernels. Cook for 5 to 6 minutes over medium heat until the sauce reduces slightly. Add the fresh cilantro, remaining lime juice, and the rest of the salt. Mix and adjust seasoning.

7. 7

   7. Return the fish fillets to the skillet and spoon the sauce over them. Cook for 2 minutes on low heat so they absorb flavor without falling apart.

8. 8

   8. Drain the green plantains and reserve 120 ml (1/2 cup) of the cooking liquid. Mash the plantains with the butter, warm milk, and a little reserved liquid until smooth but still sturdy.

9. 9

   9. Serve a base of green plantain purée on each plate, place a fish fillet on top, and finish with plenty of loroco and toasted corn sauce.

10. 10

    10. If you want to keep the fish warm while finishing the purée, place it in a 200°F / 95°C oven for no more than 10 minutes to prevent it from drying out.