Caribbean Fish in Orange-Achiote Marinade with Green Plantain Purée and Cucumber Mint Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the fish fillets dry with paper towels and place them in a baking dish.

2. 2

   2. In a bowl, mix the orange juice, achiote paste, garlic, thyme, cumin, 1/2 teaspoon salt, black pepper, and 1 tablespoon olive oil until you have an even marinade.

3. 3

   3. Rub the fish with the marinade on both sides and let it marinate for 15 minutes while you prepare the other components.

4. 4

   4. Place the green plantain pieces in a pot with the vegetable broth or water and add 1/4 teaspoon salt. Bring to a boil, then cook over medium heat for 18 to 20 minutes until very tender.

5. 5

   5. While the plantains cook, make the salad by combining the red onion, cucumber, fresh mint, apple cider vinegar, brown sugar, fresh red chili if using, 1 tablespoon olive oil, and the remaining salt in a bowl. Mix well and set aside.

6. 6

   6. Transfer the marinated fish to a lightly oiled tray and bake at 220 °C / 425 °F for 10 to 12 minutes, or until cooked through and flaky.

7. 7

   7. Drain the cooked plantains, reserving 60 ml / 1/4 cup of the cooking liquid. Mash the hot plantains with the remaining 1 tablespoon olive oil and enough reserved liquid to make a smooth, thick purée.

8. 8

   8. Taste the plantain purée and adjust the salt if needed. Toss the cucumber mint salad again to redistribute its juices.

9. 9

   9. Spoon a bed of green plantain purée onto each plate, top with the achiote fish, and finish with the cucumber mint salad on the side or over the top.

10. 10

    10. Serve immediately to enjoy the contrast of warm fish, creamy purée, and fresh salad.