Baked Colombian Mojarra with Coconut-Lime Crust, Creamy Bell Pepper Rice and Cucumber Mint Salad

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the tilapias dry with paper towels and make shallow diagonal slashes if they do not already have them.

2. 2

   In a small bowl, mix 30 ml (2 tbsp) lime juice, half of the crushed garlic, cumin, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) vegetable oil. Rub this mixture all over the fish, including inside the slashes. Let them rest for 10 minutes.

3. 3

   In another bowl, combine the shredded coconut, 40 g (about 1/2 cup) scallions, 10 g (about 1/4 cup) cilantro, half of the red bell pepper, the remaining garlic, 15 ml (1 tbsp) vegetable oil, and 15 ml (1 tbsp) lime juice until you get a moist crust mixture.

4. 4

   Place the fish on a lightly greased baking tray using the remaining oil. Spread the coconut mixture over the top of each fish, pressing gently so it sticks. Bake for 25 to 30 minutes at 220°C / 425°F, until the fish is cooked through and the crust is golden.

5. 5

   Meanwhile, make the rice. In a medium pot, melt the butter over medium heat. Add the remaining scallions and red bell pepper and cook for 3 to 4 minutes, until softened.

6. 6

   Add the white rice to the pot and sauté for 1 minute with the scallions, bell pepper, and butter. Pour in the hot vegetable broth or water, coconut milk, 2 g (about 1/4 tsp) salt, and the remaining black pepper. Cover and cook over low heat for 16 to 18 minutes, until the rice is tender and creamy.

7. 7

   Turn off the heat and add the remaining cilantro to the rice. Fluff with a fork, cover again, and let it rest for 5 minutes.

8. 8

   For the salad, combine the cucumber, mint, white vinegar, sugar, the remaining 15 ml (1 tbsp) lime juice, and 15 ml (1 tbsp) vegetable oil in a bowl. Add the remaining 2 g (about 1/4 tsp) salt and toss well.

9. 9

   Remove the fish from the oven and let it rest for 2 minutes. Serve each tilapia with a portion of creamy bell pepper rice and a portion of cucumber mint salad.

10. 10

    For a toastier finish, place the fish under the broiler for 1 to 2 minutes at the end, watching closely, at 230°C / 450°F or equivalent broil setting.