Mild achiote fish with rustic ripe plantain mash and warm black bean pineapple salad

Instructions

1. 1

   1. In a bowl, combine the achiote paste, 30 ml (2 tbsp) lime juice, 2 chopped garlic cloves, ground cumin, dried oregano, 4 g (3/4 tsp) salt, 1 g (1/4 tsp) black pepper, and 15 ml (1 tbsp) olive oil until a loose paste forms.

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   2. Pat the firm white fish fillets dry with paper towels and coat them with the achiote marinade. Let them rest in the refrigerator for 15 minutes while you prepare the rest.

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   3. Place the ripe plantains in a pot with enough water to cover them. Bring to a boil and cook over medium heat for 12 to 15 minutes, until very tender.

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   4. While the ripe plantains cook, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the red onion, red bell pepper, and 1 chopped garlic clove. Cook for 3 to 4 minutes until softened.

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   5. Add the fresh pineapple and fresh chili pepper to the skillet. Cook 2 minutes more. Stir in the cooked black beans, apple cider vinegar, honey, 15 ml (1 tbsp) lime juice, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Cook for 3 to 4 minutes, stirring, until everything is hot and juicy. Turn off the heat and mix in the fresh cilantro. Keep warm.

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   6. Drain the ripe plantains and transfer them to a bowl. Add the butter, the remaining 4 g (3/4 tsp) salt, the rest of the black pepper, and 15 ml (1 tbsp) lime juice. Mash until rustic and still slightly textured. Keep warm.

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   7. Preheat the oven to 220°C / 425°F. Heat an oven-safe skillet with the remaining 15 ml (1 tbsp) olive oil over medium-high heat. Sear the fish fillets for 2 minutes on the first side.

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   8. Flip the fish fillets and transfer the skillet to the oven. Roast for 6 to 8 minutes at 220°C / 425°F, or until the fish is cooked through and flakes easily with a fork.

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   9. Serve a portion of rustic ripe plantain mash on each plate, place a mild achiote fish fillet on or beside it, and add the warm black bean pineapple salad.

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    10. Finish with the pan juices over the fish and serve immediately.