Seared hake with charred corn-lime sauce, cilantro rice, and warm chayote salad

Name: Seared hake with charred corn-lime sauce, cilantro rice, and warm chayote salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión latino-mediterránea
Ingredients: 24 oz skinless hake fillets; 1 1/2 tsp salt; 1 tsp black pepper; 1/2 tsp garlic powder; 3 tbsp olive oil; 2 cups yellow corn kernels; 1/2 cup shallot, chopped; 3 cloves garlic, minced; 1/2 cup heavy cream; 1/2 cup vegetable broth or water; 2 tsp lime zest; 3 tbsp lime juice; 1 cup jasmine rice; 1 1/2 cups water; 1/2 cup fresh cilantro, chopped; about 3 cups chayotes, peeled and thinly sliced; 1 cup red onion, thinly sliced; 1 tbsp butter

An original fish recipe featuring seared hake fillets cooked until juicy, served with a silky charred corn and lime sauce, alongside fragrant cilantro rice and a warm sautéed chayote and red onion salad.

20 minPrep

30 minCook

50 minTotal

4Servings

Gluten-FreeHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

4 filetes / 680 g 680 g skinless hake fillets (6 oz cada uno)
8 g 8 g salt (divided)
2 g 2 g black pepper (freshly ground, divided)
2 g 2 g garlic powder (for the pescado)
45 ml 45 ml olive oil (divided)
300 g 300 g yellow corn kernels (fresh or congelados and descongelados)
60 g 60 g shallot, chopped
9 g 9 g garlic, minced (divided)
120 ml 120 ml heavy cream (for the sauce)
120 ml 120 ml vegetable broth or water (for ajustar the sauce)
4 g 4 g lime zest (divided)
45 ml 45 ml lime juice (freshly squeezed, divided)
180 g 180 g jasmine rice (enjuagado)
360 ml 360 ml water (for cocer the arroz)
20 g 20 g fresh cilantro, chopped (divided)
400 g 400 g chayotes, peeled and thinly sliced (boneless)
100 g 100 g red onion, thinly sliced
14 g 14 g butter (for terminar the sauce and saltear)

Nutrition facts

per serving

520 kcal

Calories

36 g

Protein

36 g

Carbs

25 g

Fat

4 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Season the hake fillets with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the garlic powder, and 1 tsp of the lime zest. Refrigerate while you prepare the sides.
2
2. Place the jasmine rice in a saucepan with 360 ml (1 1/2 cups) water and a pinch of salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat, let rest for 5 minutes, then fluff with a fork. Mix with half of the chopped cilantro and 1 tbsp of the lime juice.
3
3. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and the corn kernels. Cook for 5 to 7 minutes, stirring occasionally, until some of the corn is deeply charred. Add the shallot and half of the minced garlic; cook 2 minutes more.
4
4. Transfer the charred corn, shallot, and garlic to a blender. Add the heavy cream, vegetable broth or water, 1 tbsp lime juice, the remaining zest, 1 g (1/4 tsp) black pepper, and 1 g (1/4 tsp) salt. Blend until smooth.
5
5. Pour the sauce into a small saucepan and cook over low heat for 3 to 4 minutes, stirring often, until slightly thickened. Stir in the butter for shine. Keep warm without boiling.
6
6. In the same large skillet, heat 1 tbsp olive oil over medium heat. Add the chayote, red onion, the remaining minced garlic, 1 g (1/4 tsp) salt, and a small splash of water. Cook for 6 to 8 minutes until the chayote is tender but still slightly firm. Add the remaining cilantro and 1 tbsp lime juice. Keep warm.
7
7. Pat the fish dry with kitchen towels if needed. Heat 1 tbsp olive oil in a wide nonstick skillet over medium-high heat. Add the fillets and cook for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and they reach an internal temperature of 63°C / 145°F.
8
8. If you prefer to finish the fish in the oven, transfer the oven-safe skillet to 200°C / 400°F for 3 to 5 minutes after searing the first side, until the center reaches 63°C / 145°F.
9
9. To serve, spread a bed of cilantro rice on each plate, place a hake fillet on top or alongside, spoon over the charred corn sauce, and serve with the warm chayote salad. Finish with a few extra drops of lime if desired.

Chef tips

For an even deeper sauce, reserve 2 tablespoons of the charred corn unblended and stir it in at the end for texture. Do not overcook the hake so it stays juicy and flakes into large pieces.

Substitutions

You can use fresh cod, pollock, or thick tilapia instead of hake. Chayote can be replaced with zucchini. For a dairy-free version, use plant-based cooking cream and omit the butter or replace it with extra olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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