Dominican Fish Fillets in Toasted Coconut, Lime and Sweet Pepper Sauce with Yam Purée and Crispy Cassava Flatbread

Instructions

1. 1

   1. Season the fish fillets with 4 g (3/4 tsp) salt, black pepper, half of the garlic, 1 g (1/2 tsp) dried oregano, and 30 ml (2 tbsp) of the lime juice. Let them rest in the refrigerator for 15 minutes.

2. 2

   2. Place the yam in a pot with enough water to cover and add 2 g (1/4 tsp) salt. Cook over medium heat until very tender, about 20 to 25 minutes.

3. 3

   3. Meanwhile, heat a dry skillet over medium heat and toast the shredded coconut for 2 to 3 minutes, stirring constantly, until lightly golden and fragrant. Remove it so it does not burn.

4. 4

   4. In the same skillet, add 15 ml (1 tbsp) olive oil and sauté the red onion and sweet peppers for 4 minutes, until softened. Stir in the remaining garlic and remaining oregano, and cook 30 seconds more.

5. 5

   5. Pour in the coconut milk, toasted coconut, the remaining 30 ml (2 tbsp) lime juice, and 2 g (1/4 tsp) salt. Cook over medium-low heat for 5 to 6 minutes, until the sauce thickens slightly. Add half of the cilantro and stir.

6. 6

   6. In another large skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Cook the fillets for 2 minutes per side to lightly sear them.

7. 7

   7. Transfer the seared fillets to the skillet with the coconut sauce. Cover and cook over low heat for 6 to 8 minutes, or until the fish is fully cooked and flakes easily. If checking internal temperature, it should reach 145°F / 63°C.

8. 8

   8. Drain the cooked yam and mash it with the butter. Gradually add the 120 ml (1/2 cup) hot water and mix until smooth and creamy. Adjust with the remaining salt to taste.

9. 9

   9. Preheat the oven to 375°F / 190°C. Place the cassava flatbread pieces on a tray, sprinkle with sweet paprika, and bake for 6 to 8 minutes until crispier. You may also toast them in a dry skillet over medium heat for the same time.

10. 10

    10. Serve a base of yam purée, top with the fish fillets and plenty of toasted coconut sauce, finish with the remaining cilantro, and serve the crispy cassava flatbread on the side.