Colombian Mojarra with Arepa Crust, Warm Sesame Cream, and Green Mango Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Crumble the white arepa into fine crumbs and spread them on a baking tray. Bake for 6 minutes, stirring halfway through, until lightly dried and golden. Set aside.

2. 2

   2. In a bowl, season the mojarra fillets with 2 tablespoons (30 ml) lime juice, half of the chopped garlic, 1/2 teaspoon cumin, the annatto, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let rest for 10 minutes.

3. 3

   3. For the salad, combine the green mango, red onion, and half of the cilantro. Add 2 tablespoons (30 ml) lime juice, the cane syrup, 1 tablespoon (15 ml) vegetable oil, and a pinch of salt. Toss and let it sit while you continue the recipe.

4. 4

   4. Place the toasted sesame seeds in a blender with the coconut milk, fish stock or water, the remaining garlic, 1/2 teaspoon cumin, and a pinch of salt. Blend until as smooth as possible.

5. 5

   5. Pour the sesame mixture into a small skillet and cook over medium-low heat for 5 to 7 minutes, stirring, until lightly thickened. Adjust salt and keep warm without boiling hard.

6. 6

   6. Lightly pat the marinated mojarra fillets dry with paper towels. Press each fillet into the arepa crumbs to coat both sides with a thin, even layer.

7. 7

   7. Heat 2 tablespoons (30 ml) vegetable oil in a large skillet over medium heat. Cook the fillets for 3 to 4 minutes per side, until the crust is golden and the fish is cooked through. If preferred, finish them in the oven for 3 additional minutes at 180 °C / 350 °F.

8. 8

   8. To serve, spoon the warm sesame cream onto plates. Place the arepa-crusted mojarra fillets on top and finish with the green mango salad. Sprinkle with the remaining cilantro and serve immediately.