Pot-Style Fish with Coconut Rice, Tender Pigeon Peas, and Crispy Sweet Plantain

Instructions

1. 1

   1. Season the grouper or snapper fillets with 3 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, half of the minced garlic, the dried oregano, cumin, and lemon juice. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a medium pot or caldero, heat 15 ml (1 tbsp) olive oil over medium heat. Add half of the diced onion and cook for 2 minutes. Stir in half of the sweet peppers, half of the culantro, and half of the remaining garlic; cook 1 minute more.

3. 3

   3. Add the medium-grain rice and stir for 1 minute to lightly toast it. Pour in the coconut milk and 240 ml (1 cup) of the fish or vegetable broth. Add 2 g (1/4 tsp) salt, 1 g (1/4 tsp) black pepper, and the cooked pigeon peas. Once it comes to a boil, lower the heat to the minimum, cover, and cook for 18 minutes until the rice is tender.

4. 4

   4. While the rice cooks, heat the remaining 30 ml (2 tbsp) olive oil in a wide skillet over medium heat. Add the rest of the onion, green bell pepper, and remaining sweet peppers. Sauté for 4 minutes until softened.

5. 5

   5. Add the rest of the minced garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute. Then add the crushed tomato, green olives, bay leaf, white vinegar, the remaining culantro, 120 ml (1/2 cup) broth, and 1 g (1/4 tsp) salt. Cook for 5 minutes to create a light sauce.

6. 6

   6. Nestle the fish fillets into the sauce in a single layer. Cover the skillet and cook over medium-low heat for 8 to 10 minutes, until the fish is opaque and flakes easily. If checking internal temperature, it should reach 145°F (63°C).

7. 7

   7. In a small saucepan or deep skillet, heat the vegetable oil to 350°F (175°C). Fry the ripe plantain strips in batches for 1 to 2 minutes until golden and crisp at the edges. Drain on paper towels and sprinkle with a pinch of salt.

8. 8

   8. Uncover the coconut rice with pigeon peas, turn off the heat, and let it rest for 5 minutes. Fluff the rice with a fork.

9. 9

   9. Serve a bed of coconut rice with pigeon peas on each plate, top with a fish fillet and plenty of sauce, and finish with the crispy ripe plantain strips. Serve hot.