Caribbean Fish Fillets with Coconut-Lime Crust, Silky Sweet Potato Mash, and Warm Corn Salad

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper or lightly grease it with a little olive oil.

2. 2

   Place the sweet potatoes in a pot with enough water to cover and a pinch of salt. Bring to a boil and cook for 15 to 18 minutes, until very tender.

3. 3

   While the sweet potatoes cook, combine the shredded coconut, half of the lime zest, 1/2 teaspoon sweet paprika, dried thyme, ground allspice, a pinch of salt, a pinch of black pepper, and 1 tablespoon olive oil in a bowl.

4. 4

   Pat the fish fillets dry with paper towels. Season them with 1 tablespoon lime juice, half of the ground cumin, a pinch of salt, and a pinch of black pepper. Place them on the prepared tray.

5. 5

   Spread the coconut mixture over the top of the fillets, pressing gently so it adheres. Bake for 12 to 15 minutes at 220°C / 425°F, or until the fish is cooked through and flakes easily with a fork.

6. 6

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add half of the red onion, the red bell pepper, half of the garlic, and the fresh chili. Cook for 3 to 4 minutes until slightly softened.

7. 7

   Add the corn, the remaining sweet paprika, the remaining cumin, 1 tablespoon lime juice, and a pinch of salt. Cook for 3 to 5 minutes, stirring, until the corn is hot and lightly golden. Stir in half of the cilantro and remove from the heat.

8. 8

   Drain the cooked sweet potatoes well and return them to the hot pot. Add the butter, 120 ml coconut milk, the remaining garlic, the remaining red onion, the remaining lime zest, and salt and pepper to taste. Mash until smooth.

9. 9

   In a small bowl, mix the remaining 120 ml coconut milk with the remaining 1 tablespoon lime juice and a pinch of salt to make a light sauce.

10. 10

    To serve, spoon sweet potato mash onto each plate, place a fish fillet on top, and finish with the warm corn salad. Drizzle with the light coconut sauce and garnish with the remaining cilantro.

11. 11

    Serve immediately while the fish is hot and the coconut crust still has its toasted texture.