Fish in coconut-cilantro mojo with malanga mash and warm corn and pepper salad

Instructions

1. 1

   1. Place the malanga in a medium pot with enough water to cover it and 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 20 to 22 minutes, until very tender.

2. 2

   2. While the malanga cooks, marinate the fish. Pat the fillets dry and toss them with the juice and zest of 1 lime, half of the garlic, 1 tablespoon olive oil, cumin, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Let stand for 10 minutes.

3. 3

   3. For the warm salad, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the corn, red bell pepper, and red onion. Cook for 5 to 6 minutes, stirring, until the corn looks glossy and the pepper is just tender.

4. 4

   4. Add the apple cider vinegar, brown sugar, 2 tablespoons chopped cilantro, 1/4 teaspoon salt, and a little black pepper to the salad skillet. Cook 1 minute more, stir well, and keep warm.

5. 5

   5. Drain the cooked malanga and return it to the hot pot for 30 seconds to evaporate excess moisture. Add the butter, warm milk, 1 tablespoon juice from the second lime, 1/4 teaspoon salt, and a little pepper. Mash until smooth but still rustic. Keep warm.

6. 6

   6. Heat the remaining tablespoon of olive oil in a wide skillet over medium-high heat. Once hot, cook the fish fillets for 3 to 4 minutes per side, depending on thickness, until golden and they reach an internal temperature of 145°F / 63°C.

7. 7

   7. Lower the heat to medium-low and add the remaining garlic, coconut milk, and the rest of the lime juice to the fish skillet. Cook for 2 to 3 minutes, spooning the sauce over the fillets, until the mojo thickens slightly. Stir in the remaining cilantro at the end and adjust with the remaining salt and pepper to taste.

8. 8

   8. Spoon malanga mash onto each plate. Top with a fish fillet and plenty of coconut-cilantro mojo, and serve with the warm corn and pepper salad. If desired, finish with extra lime zest.