Brazilian Fish in Passion Fruit Coconut Sauce with Golden Onion Rice and Plantain Farofa

Instructions

1. 1

   Season the fish fillets with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the lime juice, and half of the minced garlic. Let them rest for 10 minutes while you prepare the other components.

2. 2

   For the rice, heat 15 ml (1 tbsp) olive oil and the butter in a medium saucepan over medium heat. Add half of the yellow onion and cook for 6 to 8 minutes until deeply golden. Stir in the rice for 1 minute. Add the water and 2 g (1/4 tsp) salt, bring to a boil, reduce the heat, cover, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

3. 3

   While the rice cooks, make the farofa. Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add the ripe plantain and cook for 3 to 4 minutes until browned on the edges. Add 2 tablespoons of the remaining onion and cook for 2 minutes. Stir in the cassava flour and a pinch of salt, cooking and stirring for 3 to 4 minutes until toasted and crisp. Set aside.

4. 4

   Heat the remaining 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Sear the fish fillets for 2 to 3 minutes per side until lightly golden; they should not be fully cooked yet. Transfer them to a plate.

5. 5

   In the same skillet, add the rest of the yellow onion, the remaining garlic, and the red bell pepper. Cook for 4 to 5 minutes until softened. Add the sweet paprika, coconut milk, passion fruit pulp, 2 g (1/4 tsp) salt, and the remaining black pepper. Simmer over medium heat for 4 minutes so the sauce comes together.

6. 6

   Return the fish to the skillet along with half of the cilantro. Cook gently for 5 to 7 minutes, spooning the sauce over the fillets, until the fish is tender and reaches a safe internal temperature of 145°F/63°C.

7. 7

   Fluff the rice with a fork and mix in half of the scallions. Serve a bed of rice, place the fish on top or alongside with plenty of passion fruit coconut sauce, and finish with the plantain farofa, the remaining cilantro, and the rest of the scallions.

8. 8

   If you want to keep the dish warm before serving, you may cover it and place it in a 200°F/95°C oven for up to 10 minutes, making sure the sauce does not boil.