Baked Colombian Mojarra with Coconut-Cilantro Crust, Yam Purée, and Warm Cucumber-Onion Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a sheet pan or baking dish with 1 tablespoon vegetable oil.

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   2. In a bowl, mix the shredded coconut, half of the cilantro, the scallions, 2 minced garlic cloves, cumin, 1/2 teaspoon salt, 1 tablespoon lime juice, and 2 tablespoons coconut milk until you have a moist crust mixture.

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   3. Season the mojarra fillets with the remaining salt and black pepper. Arrange them on the pan and spread the coconut mixture on top, pressing gently so it adheres.

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   4. Bake the mojarra for 14 to 16 minutes at 220 °C / 425 °F, or until the fish is cooked through and the crust is lightly golden. For deeper color, broil 1 to 2 more minutes, watching closely.

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   5. While the fish bakes, place the yam in a pot with enough water and a pinch of salt. Cook over medium heat for 18 to 20 minutes, until very tender. Drain well.

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   6. Mash the hot yam with the butter, the remaining coconut milk, 1 minced garlic clove, and 1 tablespoon cilantro. Adjust salt and pepper until the purée is smooth and creamy.

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   7. For the warm salad, heat the remaining tablespoon of vegetable oil in a skillet over medium heat. Add the red onion and sweet pepper, and sauté for 2 minutes. Add the cucumber and cook 1 minute more, just to warm it while keeping some texture.

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   8. Add the grated panela and remaining lime juice to the skillet. Stir for 30 seconds until the panela slightly dissolves. Turn off the heat and add the remaining cilantro. Adjust salt to taste.

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   9. Serve a bed of yam purée on each plate, place a coconut-crusted mojarra fillet on top, and add the warm cucumber-onion salad on the side.

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    10. For a juicier finish, spoon 1 tablespoon of the fish pan juices over each serving just before serving.