Criollo Red Snapper in Sugarcane-Lime Sauce with Tender Barley Rice

Instructions

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   1. Rinse the pearled barley under cold water. In a medium saucepan, heat 1 tablespoon of oil over medium heat, then add half of the red onion, half of the garlic, and half of the red bell pepper. Cook for 3 minutes until slightly softened.

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   2. Add the barley, 1/2 teaspoon ground annatto, the cumin, and the oregano. Stir for 1 minute until fragrant. Pour in the fish stock or water and add 3/4 teaspoon salt. Bring to a boil, reduce to a gentle simmer, partially cover, and cook for 25 to 30 minutes until the barley is tender and the liquid is mostly absorbed.

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   3. While the barley cooks, pat the red snapper fillets dry with paper towels. Season them with 1/2 teaspoon salt, black pepper, and 2 tablespoons lime juice.

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   4. In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown the ripe plantain for 2 to 3 minutes per side until caramelized. Remove and keep warm.

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   5. In the same skillet, add 1 tablespoon oil and sear the red snapper fillets for 2 minutes on the first side and 1 minute on the second side. They should not be fully cooked yet. Remove and set aside on a plate.

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   6. Reduce to medium heat. Add the butter to the skillet along with the remaining red onion, remaining garlic, mild red chili, and remaining red bell pepper. Cook for 4 minutes, scraping the pan to incorporate the fish flavor.

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   7. Stir in the sugarcane juice, remaining ground annatto, remaining lime juice, and 2 tablespoons cilantro. Cook for 3 to 4 minutes until the sauce reduces slightly.

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   8. Mix the fine cornmeal with 2 tablespoons water until dissolved. Add it to the skillet and cook for 1 minute, stirring, until the sauce becomes lightly thickened and glossy.

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   9. Return the red snapper fillets and any juices to the skillet. Cover and cook over low heat for 4 to 5 minutes more, until the fish is just cooked through and flakes easily with a fork. If you prefer to use the oven, transfer the oven-safe skillet to 350°F / 175°C for 5 minutes.

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    10. When the barley is ready, turn off the heat and stir in 2 tablespoons cilantro and 1 tablespoon oil. Adjust salt to taste and let rest for 2 minutes.

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    11. Spoon a bed of tender barley rice onto each plate, place a red snapper fillet on top, spoon over the sugarcane sauce, and finish with the caramelized ripe plantain and the remaining cilantro.

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    12. Serve immediately while hot to preserve the juicy fish texture and the contrast between the glossy sauce and creamy barley.