Puerto Rican Fish Fillets in Coconut, Cilantro and Lime Sauce with Mashed Sweet Potato and Garlic

Instructions

1. 1

   Preheat the oven to 220°F / 105°C only to keep the fish and mash warm if needed. Place the sweet potatoes in a pot with cold water and 1/2 teaspoon salt, bring to a boil, and cook for 15 to 18 minutes until tender.

2. 2

   While the sweet potatoes cook, pat the fish fillets dry and season them with the criollo adobo seasoning, 1/2 teaspoon dried oregano, ground cumin, sweet paprika, 1/4 teaspoon salt, black pepper, and 2 tablespoons lime juice.

3. 3

   Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Cook the fish fillets for 3 to 4 minutes per side, until just cooked through and flaky. Transfer them to an oven-safe dish and keep warm in the oven at 220°F / 105°C.

4. 4

   In the same skillet, add the remaining 1/2 tablespoon olive oil and the butter. Add the sliced garlic and cook for 30 to 45 seconds until golden. Remove half of the golden garlic to use as a finishing touch for the mash.

5. 5

   Add the onion, red bell pepper, and sweet peppers to the skillet. Sauté for 4 to 5 minutes over medium heat until softened. Add the chopped garlic and cook 30 seconds more.

6. 6

   Stir in the green olives, the remaining 1/2 teaspoon dried oregano, apple cider vinegar, coconut milk, and the remaining 2 tablespoons lime juice. Cook for 4 to 6 minutes over medium-low heat, stirring, until the sauce thickens slightly. Add half of the fresh cilantro and adjust with a pinch of salt if needed.

7. 7

   Drain the sweet potatoes and return them to the hot pot. Mash them with the vegetable broth or water, a pinch of salt, and the reserved golden garlic, keeping the texture rustic yet smooth.

8. 8

   To serve, place a layer of sweet potato mash on each plate, arrange the fish fillets on top, and spoon over the coconut, cilantro, and lime sauce. Finish with the remaining fresh cilantro and serve immediately.