Honduran Baked Fish with Coconut Crust, Warm Chimol, and Green Plantain Mash

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper or lightly grease it with a little of the vegetable oil.

2. 2

   In a bowl, marinate the fish fillets with 15 ml (1 tbsp) lime juice, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 2 minced garlic cloves. Let them rest for 10 minutes while you prepare the rest.

3. 3

   In another bowl, mix the shredded coconut, fine cornmeal, ground annatto, 15 ml (1 tbsp) vegetable oil, 2 g (1/4 tsp) salt, and 1 g (1/2 tsp) black pepper until evenly combined.

4. 4

   Place the fish fillets on the baking sheet and press the coconut-corn mixture onto the top of each fillet to form a crust. Bake for 14 to 18 minutes at 220°C / 425°F, or until the fish is cooked through and the crust is golden.

5. 5

   While the fish bakes, place the green plantain pieces in a pot with the water, the 2 whole garlic cloves, and 2 g (1/4 tsp) salt. Cook over medium heat for 18 to 20 minutes, until the plantains are tender.

6. 6

   For the warm chimol, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add half of the chopped onion and the red bell pepper; cook for 3 minutes. Stir in the tomatoes, the remaining lime juice, white vinegar, 2 g (1/4 tsp) salt, and cook 2 to 3 minutes more. Turn off the heat and mix in half of the fresh cilantro.

7. 7

   Drain the cooked plantains and remove the whole garlic cloves if you want a milder flavor, or leave them in for a stronger mash. Mash the plantains with the butter, the remaining chopped onion, 1 g (1/4 tsp) black pepper, and 15 ml (1 tbsp) vegetable oil until rustic and creamy.

8. 8

   Serve a portion of green plantain mash on each plate, place a coconut-crusted fish fillet on top or alongside, and finish with the warm chimol. Sprinkle with the remaining fresh cilantro and serve immediately.