Chanchamayo Coffee Fish with Coconut Yuca Mash and Mango Criolla Salad

Instructions

1. 1

   1. In a bowl, mix the brewed Chanchamayo coffee, ají panca paste, half of the minced garlic, 1 tablespoon of lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon vegetable oil. Add the fish fillets and marinate for 15 minutes in the refrigerator.

2. 2

   2. Place the yuca in a pot with enough water to cover and 1 teaspoon salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender. If you prefer to keep it warm in the oven afterward, preheat the oven to 200 °F / 95 °C.

3. 3

   3. While the yuca cooks, make the criolla salad: in a bowl combine the red onion, mango, ají amarillo, remaining lime juice, red vinegar, sugar, half of the chopped cilantro, and a pinch of salt. Toss well and let rest for 10 minutes.

4. 4

   4. Drain the yuca and remove any thick inner fibers if needed. Mash it while hot with the coconut milk, butter, remaining minced garlic, and a little black pepper until creamy and rustic. Adjust salt to taste. Keep warm over very low heat or in the oven at 200 °F / 95 °C.

5. 5

   5. Remove the fish from the marinade and lightly pat the surface dry so it browns better, leaving a thin coating of the mixture attached. Heat a large skillet over medium-high heat with the remaining 2 tablespoons vegetable oil.

6. 6

   6. Cook the fish fillets for 3 to 4 minutes per side, depending on thickness, until browned on the outside and just cooked through in the center. If you want to finish them in the oven, transfer to a baking dish and bake for 3 to 5 minutes at 350 °F / 175 °C.

7. 7

   7. Add the remaining chopped cilantro to the criolla salad and toss gently. Taste and adjust salt or lime if needed.

8. 8

   8. Serve a generous layer of coconut yuca mash, place a coffee-marinated fish fillet on top, and finish with the mango criolla salad. Spoon some of the salad juices over everything for freshness.