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

Instructions

1. 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 chopped garlic. Let them rest for 10 minutes while you prepare the other elements.

2. 2

   2. For the coconut rice, heat 1 tbsp olive oil in a saucepan over medium heat. Add half of the chopped onion and cook for 3 minutes until translucent. Stir in the rice for 1 minute. Add 120 ml (1/2 cup) coconut milk, 180 ml (3/4 cup) hot water, and 2 g (1/2 tsp) salt. Bring to a boil, cover, reduce the heat, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

3. 3

   3. While the rice cooks, make the sauce. Heat 1 tbsp olive oil in a wide skillet over medium heat. Sauté the remaining onion for 3 minutes. Add the red bell pepper, tomato, and remaining garlic; cook for 5 minutes, stirring, until the tomato starts to break down.

4. 4

   4. Stir in the passion fruit pulp, the remaining 120 ml (1/2 cup) coconut milk, sweet paprika, 2 g (1/2 tsp) salt, and the remaining black pepper. Simmer over medium-low heat for 6 to 8 minutes until slightly thickened. Add half of the chopped cilantro and mix.

5. 5

   5. In another large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Sear the fish fillets for 2 to 3 minutes per side, depending on thickness, until just barely cooked inside.

6. 6

   6. Transfer the seared fillets to the sauce skillet and cook for 2 more minutes over low heat so they finish cooking and absorb flavor. Taste and adjust salt if needed.

7. 7

   7. For the farofa, melt the butter in a skillet over medium heat. Add the ripe plantain and cook for 2 to 3 minutes until lightly caramelized. Stir in the scallion and cook 1 minute more. Add the toasted cassava flour and stir constantly for 2 minutes until fragrant and crisp. Turn off the heat and mix in the remaining cilantro.

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   8. Fluff the coconut rice with a fork. Serve a portion of rice, top or side it with the fish and plenty of passion fruit sauce, and finish with the plantain farofa. If you want to keep the fish warm before serving, you may hold it in the oven at 200 °F / 95 °C for up to 10 minutes, well covered.