Red Snapper in Taxo-Coconut Sauce with Achiote Toasted Quinoa and Fresh Lupini Bean Salad

Instructions

1. 1

   1. Season the red snapper fillets with 4 g (3/4 tsp) salt, black pepper, 6 g (2 cloves) minced garlic, cumin, and 15 ml (1 tbsp) lime juice. Let them rest in the refrigerator for 10 minutes.

2. 2

   2. Place the quinoa in a medium saucepan with the water and 2 g (1/4 tsp) salt. Bring to a boil over medium-high heat, then reduce the heat, cover, and cook for 15 minutes until the quinoa is tender and the liquid is absorbed.

3. 3

   3. While the quinoa cooks, make the salad by mixing the lupini beans, tomato, cucumber, 60 g (1/2 cup) red onion, 8 g (1/4 cup) cilantro, 15 ml (1 tbsp) lime juice, and 15 ml (1 tbsp) achiote oil in a bowl. Add 1 g (a pinch) of salt, toss well, and set aside.

4. 4

   4. Once the quinoa is cooked, uncover it and let it rest for 5 minutes. Then fluff it with a fork.

5. 5

   5. Heat 15 ml (1 tbsp) achiote oil in a skillet. Add the remaining 60 g (1/2 cup) red onion and the remaining 3 g (1 clove) garlic; sauté for 2 to 3 minutes until fragrant. Add the cooked quinoa and toast it for 4 minutes, stirring, until lightly golden and fluffy. Keep warm.

6. 6

   6. In another large skillet, heat 15 ml (1 tbsp) achiote oil over medium-high heat. Sear the red snapper fillets for 3 to 4 minutes per side, until they reach an internal temperature of 145°F and 63°C. Remove carefully and keep warm.

7. 7

   7. In the same skillet, reduce to medium heat and add the taxo pulp, coconut milk, yellow chili or mild chili, and grated panela. Cook for 4 to 5 minutes, stirring, until you get a lightly thickened, glossy sauce. Adjust with 1 g (a pinch) of salt if needed.

8. 8

   8. Return the red snapper fillets to the skillet and spoon the taxo-coconut sauce over them for 1 minute so the flavors meld without overcooking the fish.

9. 9

   9. Serve a bed of achiote-toasted quinoa, place the red snapper on top or alongside with plenty of sauce, and add the fresh lupini bean salad on the side. Finish with the remaining cilantro for freshness.

10. 10

    10. If you want to keep the dish warm before serving, place it in a preheated oven at 200°F and 95°C for no more than 5 minutes.