Manabí-style grouper in toasted coconut-lime sauce with creamy corn rice and crispy green plantain

Instructions

1. 1

   1. Season the grouper fillets with 4 g (3/4 tsp) salt, black pepper, cumin, half of the chopped garlic, and half of the lime zest. Let them rest for 10 minutes while you prepare the other components.

2. 2

   2. In a medium skillet over medium heat, toast the shredded coconut for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove and set aside.

3. 3

   3. For the creamy rice, heat 15 ml (1 tbsp) oil and the butter in a pot over medium heat. Add half of the red onion and sauté for 3 minutes. Stir in half of the remaining garlic, then add the rice and cook for 1 minute to lightly toast it.

4. 4

   4. Add the corn kernels, 3 g (1/2 tsp) salt, and the hot fish stock or water. Once it comes to a boil, reduce to low heat, cover, and cook for 16 to 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes so it becomes creamy.

5. 5

   5. While the rice cooks, slice the green plantain very thinly. Heat 15 ml (1 tbsp) oil in a small skillet over medium-high heat and fry the slices in batches for 1 to 2 minutes per side until golden and crisp. Drain and season with a pinch of salt.

6. 6

   6. In a wide skillet, heat the remaining oil over medium-high heat. Sear the grouper fillets for 2 to 3 minutes per side, until a light crust forms. Transfer them to a plate; they should not be fully cooked yet.

7. 7

   7. In the same skillet, add the remaining red onion and cook for 2 minutes. Stir in the rest of the garlic and the ground annatto for 30 seconds. Add the coconut milk, toasted coconut, lime juice, the remaining lime zest, and cook over medium heat for 3 to 4 minutes until the sauce comes together.

8. 8

   8. Return the grouper fillets to the skillet, spoon some sauce over them, partially cover, and cook for 4 to 6 minutes more, until the fish is cooked through and flakes easily in the center. If you prefer to finish it in the oven, transfer it to an oven-safe dish and bake at 375 °F / 190 °C for 5 to 7 minutes.

9. 9

   9. Add the chopped culantro or cilantro to the sauce and adjust with the remaining salt to taste. Fluff the creamy rice with a fork.

10. 10

    10. Serve a bed of creamy corn rice on each plate, place a grouper fillet on top with plenty of toasted coconut sauce, and finish with the crispy green plantain slices and a little extra fresh culantro or cilantro.