Coastal baked albacore with creamy coconut rice, crispy green plantain and tomato relish

Instructions

1. 1

   1. In a bowl, mix the lime juice, ground annatto, garlic, ground cumin, dried oregano, 1 teaspoon salt, black pepper, and 1 tablespoon oil. Rub this marinade over the albacore fillets and refrigerate for 15 minutes.

2. 2

   2. For the relish, combine the tomato, red onion, apple cider vinegar, sugar, 1/4 teaspoon salt, and 1 tablespoon chopped cilantro. Mix well and set aside while you continue the recipe.

3. 3

   3. In a medium pot, heat 1/2 tablespoon oil over medium heat. Sauté half of the white onion and the green bell pepper for 4 to 5 minutes until softened. Add the white rice and stir for 1 minute to lightly toast it.

4. 4

   4. Add the coconut milk, water, and 1/4 teaspoon salt to the rice. Once it comes to a boil, reduce to low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed and the rice is tender. Turn off the heat, add half of the remaining cilantro, and let it rest covered for 5 minutes.

5. 5

   5. While the rice cooks, toss the green plantain strips with the corn flour and a pinch of salt. Spread them on a lightly oiled baking tray and bake at 425°F / 220°C for 18 to 22 minutes, turning halfway through, until golden and crisp.

6. 6

   6. Place the marinated albacore fillets in a lightly oiled baking dish. Scatter the remaining white onion on top. Bake at 400°F / 200°C for 12 to 15 minutes, depending on thickness, until the fish is cooked through but still juicy.

7. 7

   7. Remove the fish from the oven and let it rest for 2 minutes. Fluff the creamy coconut rice with a fork and adjust salt if needed.

8. 8

   8. To serve, place a bed of creamy coconut rice on each plate, top with an albacore fillet, add the tomato relish, and finish with the crispy green plantain and the remaining cilantro.