Colombian Mojarra with Coconut-Corn Crust, Sweet Plantain Mash, and Warm Cucumber Salad

Instructions

1. 1

   1. Season the mojarra fillets with 4 g (3/4 tsp) salt, black pepper, 2 grated garlic cloves, and 1 tablespoon (15 ml) lime juice. Let them rest in the refrigerator for 10 minutes.

2. 2

   2. Meanwhile, make the crust by combining the shredded coconut, yellow precooked cornmeal, ground cumin, and a pinch of salt on a plate. Set aside.

3. 3

   3. Cook the ripe plantain in a pot with enough water over medium heat for 12 to 15 minutes, until very tender. Drain well.

4. 4

   4. Mash the hot plantain with the butter, warm milk, and 2 g (1/4 tsp) salt until smooth. Keep covered over very low heat to stay warm.

5. 5

   5. For the warm salad, heat 1 tablespoon (15 ml) vegetable oil in a skillet over medium heat. Add the red onion and 2 chopped garlic cloves, and sauté for 2 minutes. Add the cucumber and cook 1 minute more so it becomes just warm while staying crisp.

6. 6

   6. Remove the skillet from the heat and toss the cucumber and onion with the fresh cilantro, grated panela, the remaining 2 tablespoons (30 ml) lime juice, and 2 g (1/4 tsp) salt. Set the warm salad aside.

7. 7

   7. Lightly pat the marinated fillets dry with paper towels and press both sides into the coconut-corn mixture to create a thin, even coating.

8. 8

   8. Heat the remaining 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 toasted and the fish flakes easily. The safe internal temperature for the fish should reach 145°F / 63°C.

9. 9

   9. If you prefer to finish the fish in the oven, transfer the browned fillets to a tray and bake for 5 minutes at 375°F / 190°C.

10. 10

    10. Spoon a layer of sweet plantain mash onto each plate, place the coconut-corn crusted mojarra on top, and finish with the warm cucumber and red onion salad. Serve immediately.