Honduran Baked Fish with Coconut Crust and Mango Chimol

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Lightly grease a baking tray with a little vegetable oil.

2. 2

   2. Place the white fish fillets in a bowl and toss with the lime juice, half of the minced garlic, 2 g (1/2 tsp) of the salt, 1 g (1/4 tsp) of the black pepper, and the ground cumin. Let rest for 10 minutes.

3. 3

   3. In another bowl, combine the unsweetened shredded coconut, fine cornmeal, melted butter, sweet paprika, the remaining 3 g (1/2 tsp) salt, and the remaining black pepper. Mix until the texture is sandy and slightly moist.

4. 4

   4. Arrange the ripe plantain slices on one side of the tray. Drizzle them with 15 ml (1 tbsp) vegetable oil and toss to coat well.

5. 5

   5. Place the fish fillets on the other side of the tray and press the coconut-corn mixture onto the top of each fillet to form a crust.

6. 6

   6. Bake for 20 to 25 minutes at 220°C / 425°F, until the fish is cooked through and flakes easily, the crust is golden, and the plantains are tender and caramelized.

7. 7

   7. While everything bakes, make the chimol by mixing the mango, tomato, red onion, cilantro, jalapeño chile, white vinegar, and the remaining minced garlic in a bowl. Stir well and let stand for 5 minutes so the flavors meld.

8. 8

   8. Serve each portion with baked fish, roasted ripe plantain, and a generous spoonful of mango chimol on top or on the side.