Ecuadorian grouper with sweet pepper and tamarillo refrito, rustic sweet potato mash, and warm corn-lupin salad

Instructions

1. 1

   1. Place the sweet potato in a pot with enough water and 1 teaspoon of salt. Bring to a boil and cook over medium heat for 15 to 18 minutes, until very tender. Drain well.

2. 2

   2. While the sweet potato cooks, season the grouper fillets with 1/2 teaspoon salt, black pepper, 1 teaspoon annatto, half of the garlic, and 1 tablespoon lime juice. Let rest for 10 minutes.

3. 3

   3. For the sauce, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add half of the red onion, the remaining garlic, and the sweet red pepper. Sauté for 4 to 5 minutes until the onion is softened.

4. 4

   4. Stir in the chopped tamarillos, cumin, the remaining 1 teaspoon annatto, and 60 ml (1/4 cup) of the fish stock or water. Cook for 8 to 10 minutes, stirring, until you get a rustic, fragrant sauce. Add half of the chopped cilantro and adjust with a pinch of salt. Keep warm.

5. 5

   5. Mash the cooked sweet potato with the butter and warm milk until you have a rustic mash. Season with 1/2 teaspoon salt. Keep warm over very low heat or covered.

6. 6

   6. In another skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the corn and cook for 3 to 4 minutes. Add the lupini beans and cook 2 minutes more. Stir in the remaining red onion, cucumber, 1 tablespoon lime juice, olive oil, and the remaining half of the cilantro. Mix, taste for salt, and keep warm.

7. 7

   7. Pat the grouper fillets lightly dry with paper towels. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the fish for 2 to 3 minutes per side, until lightly golden.

8. 8

   8. Lower the heat to medium and add the remaining 120 ml (1/2 cup) fish stock or water to the fish skillet. Cover and cook 4 to 5 minutes more, or until the grouper reaches a safe internal temperature of 63°C (145°F) and flakes easily.

9. 9

   9. Transfer the fillets to the tamarillo sauce skillet and spoon the sauce over them for 1 minute so the flavors come together without breaking the fish.

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    10. Serve a bed of rustic sweet potato mash, top with a grouper fillet and plenty of sauce, and add the warm corn and lupin salad on the side. Finish with extra cilantro if desired.