Caribbean Fish in Green Coconut Cilantro Sauce with Crispy Plantain

Instructions

1. 1

   Season the fish fillets with 3 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, half of the garlic, half of the ginger, and 15 ml (1 tbsp) lime juice. Let them rest for 10 minutes while you prepare the other components.

2. 2

   Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Add the red onion, green bell pepper, remaining garlic, remaining ginger, and thyme. Cook for 4 to 5 minutes, until the onion turns translucent.

3. 3

   Add the coconut milk, remaining salt, remaining black pepper, and remaining lime juice. Simmer over low heat for 4 minutes. Stir in the chopped cilantro and cook 1 minute more. Blend the sauce with an immersion blender or in a blender until smooth, then return it to the skillet over very low heat.

4. 4

   Meanwhile, lightly pat the plantain strips dry. Toss them with the brown sugar. Heat the remaining 15 ml (1 tbsp) vegetable oil and the butter in another skillet over medium heat. Cook the plantain for 2 to 3 minutes per side, until golden with crisp edges. Transfer to a plate.

5. 5

   Preheat a large skillet or griddle over medium-high heat. If you prefer to finish the fish in the oven, preheat it as well to 200°F and 95°C. Place the fish fillets on the hot skillet and cook for 3 to 4 minutes per side, until golden and just flaky. If the fillets are especially thick, transfer them to the oven at 200°F and 95°C for 3 to 5 minutes to finish cooking.

6. 6

   Spoon the green coconut sauce onto each plate, place a fish fillet on top, and finish with the crispy plantain strips and a little more fresh cilantro. Serve immediately.