Achiote Grouper with Mashed Yuca and Warm Hearts of Palm Salad

Instructions

1. 1

   1. In a bowl, combine the achiote paste, orange juice, 15 ml (1 tbsp) of the lime juice, half of the garlic, cumin, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) achiote oil. Coat the grouper fillets with this mixture and marinate for 15 minutes in the refrigerator.

2. 2

   2. Place the yuca in a pot with enough water and 2 g (1/4 tsp) salt. Cook over medium heat for 20 to 25 minutes, until very tender. Remove the fibrous core if needed and keep warm.

3. 3

   3. While the yuca cooks, toss the red onion with the apple cider vinegar, the remaining 15 ml (1 tbsp) lime juice, and a pinch of salt. Let it stand for 10 minutes to soften.

4. 4

   4. Heat 15 ml (1 tbsp) achiote oil in a skillet over medium heat. Add the drained red onion and cook for 2 minutes. Stir in the tomato, hearts of palm, oregano, a pinch of black pepper, and half of the cilantro. Cook 2 to 3 minutes more, just until the salad is warm but still fresh. Adjust salt and set aside.

5. 5

   5. For the mash, mash the hot yuca with the butter, milk, remaining garlic, 15 ml (1 tbsp) achiote oil, remaining cilantro, 2 g (1/4 tsp) salt, and a pinch of black pepper. It should be smooth with a little texture. If desired, keep it covered over very low heat for 2 to 3 minutes.

6. 6

   6. Preheat the oven to 220°C / 425°F. Heat an oven-safe skillet over medium-high heat with the remaining 15 ml (1 tbsp) achiote oil. Sear the grouper fillets for 2 minutes on the first side and 1 minute on the second side.

7. 7

   7. Transfer the skillet to the oven and finish cooking the grouper for 5 to 7 minutes at 220°C / 425°F, until the fish is opaque and flakes gently when pressed with a fork.

8. 8

   8. Serve a base of mashed yuca on each plate, top with a grouper fillet, add the warm hearts of palm salad on the side, and finish with avocado slices. Serve immediately.