Coastal Baked Albacore with Warm Peanut Sauce and Cilantro Smashed Green Plantain

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Pat the albacore fillets dry and place them in a baking dish.

2. 2

   2. In a bowl, mix half of the chopped garlic, 1 teaspoon cumin, 1 teaspoon annatto, 2 tablespoons lime juice, 1 tablespoon oil, half of the salt, and half of the black pepper. Rub this mixture over the albacore and let it rest for 10 minutes.

3. 3

   3. Meanwhile, cook the green plantain pieces in a pot with water and a pinch of salt for 18 to 20 minutes, until tender. Drain well.

4. 4

   4. For the sauce, blend the roasted peanuts with the milk and the hot fish stock or water until smooth.

5. 5

   5. Heat 1 tablespoon oil in a skillet over medium heat. Sauté half of the red onion, the green bell pepper, and the tomato for 5 minutes. Add the remaining garlic, 1/2 teaspoon cumin, 1/2 teaspoon annatto, the rest of the salt, and the black pepper. Cook for 1 more minute.

6. 6

   6. Pour the blended peanut mixture into the skillet and cook over low heat for 6 to 8 minutes, stirring often, until the sauce thickens slightly. Adjust with a few drops of water if it becomes too thick. Turn off the heat and stir in 1 tablespoon chopped cilantro.

7. 7

   7. Transfer the albacore to the oven and bake for 12 to 15 minutes at 200 °C / 400 °F, until the fish is just cooked and flakes easily with a fork.

8. 8

   8. Place the cooked green plantains in a bowl and mash them while still hot with the butter, the remaining red onion, 1 tablespoon oil, 1 tablespoon lime juice, and the rest of the chopped cilantro. Mix until rustic in texture and season to taste.

9. 9

   9. For a traditional presentation, arrange the lettuce leaves on the plates if using. Serve a portion of the smashed plantain, place the baked albacore on top or alongside, and spoon over the warm peanut sauce.

10. 10

    10. Serve immediately to enjoy the contrast of juicy fish, creamy sauce, and fragrant plantain.