Fish with Cilantro-Lime Mojo, Crispy Yam Cakes, and Toasted Corn Salad

Name: Fish with Cilantro-Lime Mojo, Crispy Yam Cakes, and Toasted Corn Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.3 lb firm white fish fillets; 1 1/2 tsp salt; 1 tsp black pepper; 4 cloves garlic; 1/3 cup lime; 1 cup fresh cilantro; 4 tbsp olive oil; 1 1/2 lb peeled yam; 2 tbsp butter; 1/2 cup pre-cooked cornmeal; 1 large egg; 2 cups corn kernels; 1 cup tomato; 1/2 cup red onion; 1 small fresh red chili; 3/4 tsp ground cumin; 1 tbsp apple cider vinegar; 2 oz crumbled fresh cheese

An original Latin American dish featuring golden, juicy fish fillets with a bright cilantro-lime mojo, served with crispy yam cakes and a warm salad of toasted corn, tomato, and red onion.

30 minPrep

35 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillets (como mahi-mahi, mero or bacalao fresh)
8 g salt (divided)
3 g black pepper (divided)
12 g garlic (chopped, divided)
80 ml lime (juice fresh, divided)
35 g fresh cilantro (chopped, divided)
60 ml olive oil (divided)
700 g peeled yam (cut diced)
28 g butter (for the puree of ñame)
60 g pre-cooked cornmeal (for ligar the tortitas)
50 g egg (beaten)
300 g corn kernels (fresh or descongelado)
150 g tomato (diced small)
80 g red onion (finely chopped)
10 g fresh red chili (without semillas and chopped)
2 g ground cumin (for the ensalada)
15 ml apple cider vinegar (for the ensalada)
60 g crumbled fresh cheese (for terminar)

Nutrition facts

per serving

520 kcal

Calories

33 g

Protein

38 g

Carbs

26 g

Fat

5 g

Fiber

33 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsFish

Instructions

1
1. Season the fish fillets with 3 g (1/2 tsp) salt, 1 g (1/3 tsp) black pepper, half of the minced garlic, 30 ml (2 tbsp) lime juice, and 15 ml (1 tbsp) olive oil. Let them rest in the refrigerator for 15 minutes.
2
2. Place the yam in a pot with enough water to cover and a pinch of salt. Cook over medium heat for 18 to 20 minutes, until very tender. Drain well.
3
3. Mash the hot yam with the butter, 2 g (1/3 tsp) salt, 1 g (1/3 tsp) black pepper, 15 g (about a loose 1/2 cup) chopped cilantro, and the beaten egg. Add the pre-cooked cornmeal and mix until a soft, shapeable dough forms. Divide into 8 small cakes and refrigerate for 10 minutes to firm up.
4
4. For the mojo, mix the remaining lime juice, remaining cilantro, remaining garlic, 30 ml (2 tbsp) olive oil, and a pinch of salt in a bowl. Set aside.
5
5. Heat a large skillet over medium-high heat. Add half of the corn and cook for 3 to 4 minutes until lightly toasted. Repeat with the remaining corn if needed. Add the tomato, red onion, fresh red chili, cumin, apple cider vinegar, 1 g (1/6 tsp) salt, and stir for 1 more minute. Remove from the heat and reserve the warm salad.
6
6. Heat a nonstick skillet or griddle over medium heat with a little olive oil from the reserved mixture or a few extra drops if needed. Cook the yam cakes for 4 to 5 minutes per side until deeply golden and crisp outside. Keep warm.
7
7. Preheat the oven to 220 °C / 425 °F. Heat an oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the fish fillets for 2 minutes on the first side and 1 minute on the second side.
8
8. Transfer the skillet to the oven and finish cooking the fish for 5 to 7 minutes at 220 °C / 425 °F, until opaque and flaky.
9
9. Serve each portion with one fish fillet, two yam cakes, and a spoonful of toasted corn salad. Spoon the cilantro-lime mojo over the fish and finish with crumbled fresh cheese.

Chef tips

If the yam mixture feels too moist, add 1 to 2 extra tablespoons of pre-cooked cornmeal so the cakes hold their shape better. Toast the corn well to bring out its sweet, smoky flavor.

Substitutions

You can use cassava instead of yam. Fresh cheese can be replaced with mild cotija or omitted. If you cannot find firm white fish, use salmon or shrimp, adjusting the cooking time.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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