Brazilian Baked Fish with Brazil Nut-Passion Fruit Crust over Creamy Coconut Cilantro Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or baking dish with a little of the olive oil.

2. 2

   Season the fish fillets with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the lime zest, and 15 ml (1 tbsp) of the lime juice. Add half of the chopped garlic and let rest for 10 minutes.

3. 3

   In a bowl, mix the Brazil nuts, shredded coconut, passion fruit pulp, honey, 15 ml (1 tbsp) olive oil, and 30 g (1/4 cup) of the chopped onion. Add a pinch of salt and stir until a moist, crumbly topping forms.

4. 4

   Place the fillets on the prepared tray and spread the Brazil nut and passion fruit crust over the top of each one, pressing gently so it adheres.

5. 5

   Bake the fish for 14 to 18 minutes at 220 °C / 425 °F, until cooked through and the crust looks golden. For extra color, broil for 1 to 2 minutes, watching closely.

6. 6

   Meanwhile, heat a medium saucepan over medium heat. Add the remaining olive oil and sauté the remaining onion, red bell pepper, and scallions for 3 to 4 minutes, until softened.

7. 7

   Add the rest of the garlic and cook for 30 seconds. Stir in the white rice and cook for 1 minute to lightly toast it.

8. 8

   Pour in the coconut milk and water. Season with the remaining 4 g (3/4 tsp) salt, the rest of the black pepper, and the remaining lime juice. Bring to a gentle boil.

9. 9

   Reduce the heat, cover, and cook the rice for 15 to 18 minutes until tender and creamy. Turn off the heat, fold in the fresh cilantro, and let it rest covered for 5 minutes.

10. 10

    Serve a bed of creamy coconut rice on each plate and place a crusted fish fillet on top. Spoon over any juices from the baking tray before serving.