Dominican Red Snapper with Lightly Charred Coconut Sofrito, Pigeon Pea Rice, and Green Plantain Strips

Instructions

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   1. Season the red snapper fillets with the lime juice, half of the garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest in the refrigerator for 15 minutes.

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   2. Meanwhile, make the rice: heat 1 tablespoon vegetable oil in a medium pot over medium heat. Sauté half of the red onion for 2 minutes, then add the tomato paste and cook for 30 seconds. Stir in the rice, cooked pigeon peas, 120 ml (1/2 cup) coconut milk, 240 ml (1 cup) water, the bay leaf, 1/2 teaspoon salt, 1/2 teaspoon dried oregano, and half of the cilantro. Once boiling, reduce to low, cover, and cook for 18 to 20 minutes until the liquid is absorbed.

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   3. Turn off the heat and let the rice rest, covered, for 5 minutes. Then remove the bay leaf and fluff with a fork.

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   4. For the plantain strips, heat 2 tablespoons vegetable oil in a wide skillet over medium-high heat. Fry the green plantain strips in batches for 3 to 4 minutes, stirring, until golden and crisp. Transfer to paper towels and season with a pinch of salt.

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   5. Lightly pat the red snapper fillets dry with paper towels so they sear better. In a large skillet, melt the butter with the remaining oil over medium heat. Cook the snapper for 3 to 4 minutes per side, until just firm and it reaches an internal temperature of 145°F / 63°C. Remove and keep warm.

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   6. In the same skillet, add the remaining red onion, sweet peppers, and remaining garlic. Cook for 3 minutes over medium heat, scraping up the flavorful bits from the bottom.

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   7. Add the remaining 120 ml (1/2 cup) coconut milk and let it simmer gently for 2 to 3 minutes, until the sauce reduces slightly and develops a lightly golden, aromatic finish. Add the remaining black pepper and adjust salt to taste.

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   8. Return the snapper to the skillet for 1 minute to coat it with the coconut sofrito. Turn off the heat and finish with the remaining fresh cilantro.

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   9. Serve each portion with pigeon pea rice, one snapper fillet topped with the lightly charred coconut sofrito, and a handful of crispy green plantain strips on top or on the side.