Puerto Rican Garlic-Crumb Fish with Creamy Pigeon Peas and Warm Sweet Plantain Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Season the fish fillets with half of the adobo seasoning, 1 tablespoon (15 ml) lime juice, and a pinch of salt and black pepper. Let them rest for 10 minutes while you prepare the rest.

3. 3

   In a bowl, combine the breadcrumbs with the melted butter, half of the minced garlic, half of the chopped cilantro, and 1 tablespoon (15 ml) olive oil until the mixture is evenly moistened.

4. 4

   Place the fillets on the prepared baking sheet and press the breadcrumb mixture onto the top of each fillet to create an even crust. Bake for 12 to 15 minutes at 220 °C / 425 °F, or until the fish flakes easily and the crust is golden.

5. 5

   While the fish bakes, heat 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add the sofrito and cook for 2 to 3 minutes. Stir in the remaining garlic and the cumin, and cook 30 seconds more.

6. 6

   Add the cooked pigeon peas, broth, and coconut milk to the skillet. Season with the remaining adobo seasoning. Cook for 6 to 8 minutes over medium heat until everything is hot and slightly thickened.

7. 7

   Transfer the pigeon pea mixture to a blender or process it with an immersion blender until smooth and creamy. Taste and adjust with salt, black pepper, and the remaining 1 tablespoon (15 ml) lime juice.

8. 8

   In the same skillet, heat the last tablespoon (15 ml) of olive oil over medium heat. Add the plantain slices and brown them for 2 to 3 minutes per side until tender and caramelized.

9. 9

   Add the red onion to the skillet with the plantains and cook for 1 minute to soften slightly. Remove from the heat and toss with the apple cider vinegar, honey, and the remaining chopped cilantro.

10. 10

    To serve, spoon a base of creamy pigeon peas onto each plate. Set a garlic-crumb fish fillet on top, and finish with the warm sweet plantain and onion salad. Serve immediately with a final squeeze of lime juice if desired.