Cuban Red Snapper with Guava-Lime Mojo and Gentle Coconut Congrí

Instructions

1. 1

   1. Preheat the oven to 400°F / 200°C. Pat the red snapper fillets dry with paper towels and place them in a lightly oiled baking dish using some of the olive oil.

2. 2

   2. Season the snapper with 4 g salt, 1 g black pepper, half of the cumin, the dried oregano, half of the minced garlic, and 15 ml (1 tbsp) lime juice. Let it rest while you prepare the congrí.

3. 3

   3. For the congrí, heat 15 ml (1 tbsp) olive oil in a medium saucepan over medium heat. Sauté half of the onion and the green bell pepper for 4 to 5 minutes until tender. Add the garlic reserved for the rice and cook for 30 seconds.

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   4. Stir in the white rice and cook for 1 minute to lightly toast it. Add the cooked black beans with their liquid, the unsweetened coconut milk, the hot vegetable broth or water, the bay leaf, 2 g salt, and the remaining cumin. Mix well.

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   5. Bring the congrí to a gentle boil, reduce the heat to low, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest covered for 5 minutes. Remove the bay leaf and fluff with a fork.

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   6. While the congrí cooks, bake the snapper for 10 to 12 minutes at 400°F / 200°C, until it flakes easily with a fork and remains juicy.

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   7. For the guava-lime mojo, heat the remaining 15 ml (1 tbsp) olive oil in a small skillet. Add the remaining onion and cook for 3 to 4 minutes until softened. Stir in the guava paste and water, mixing until melted.

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   8. Add the remaining lime juice, the rest of the black pepper, and 2 g salt. Cook for 1 to 2 minutes more until you have a glossy, light sauce. Turn off the heat and stir in the fresh cilantro.

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   9. Serve a bed of gentle coconut congrí on each plate, top with a snapper fillet, and spoon over the warm guava-lime mojo. Finish by scattering some of the mojo onions over the fish.