Honduran Fish with Coconut-Achiote Crust, Black Bean Rice, and Green Pineapple Chimol

Name: Honduran Fish with Coconut-Achiote Crust, Black Bean Rice, and Green Pineapple Chimol
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.3 lb firm white fish fillets; 2 tbsp lime juice; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp ground annatto; 3 cloves garlic; 1/2 cup culantro or fresh cilantro; 1/2 cup unsweetened shredded coconut; 3 tbsp vegetable oil; 3/4 cup white onion; 1 cup uncooked white rice; 1 1/2 cups cooked black beans; 1 1/2 cups water; 1 1/4 cups green or barely ripe pineapple; 1 cup tomato; 1/2 cup red onion; 1/2 cup red bell pepper; 1 tbsp white vinegar; 1 tsp brown sugar

An original recipe inspired by Honduran flavors: fish fillets baked with a fragrant coconut, achiote, and cilantro crust, served with black bean rice and a fresh green pineapple chimol with tomato and red onion.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

4 600 g firm white fish fillets (tilapia, robalo or pargo, skinless)
30 ml lime juice (for marinar the pescado)
8 g salt (divided)
2 g black pepper (divided)
5 g ground annatto (for the crust)
9 g garlic (2 cloves for the pescado and 1 for the arroz, chopped)
20 g culantro or fresh cilantro (finely chopped, divided)
50 g unsweetened shredded coconut (for the crust)
45 ml vegetable oil (divided)
100 g white onion (finely chopped for the arroz)
200 g uncooked white rice (grano largo)
260 g cooked black beans (with 120 ml/1/2 cup of su caldo si está disponible)
360 ml water (for the arroz, ajustar si usa caldo of frijol)
180 g green or barely ripe pineapple (en cubitos small)
140 g tomato (en cubitos)
70 g red onion (finely chopped)
75 g red bell pepper (en cubitos small)
15 ml white vinegar (for the chimol)
4 g brown sugar (for equilibrar the chimol)

Nutrition facts

per serving

468 kcal

Calories

31 g

Protein

45 g

Carbs

18 g

Fat

5 g

Fiber

40 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Lightly grease a sheet pan or baking dish with 1 tablespoon vegetable oil.
2
2. Place the fish fillets in a bowl and season them with the lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 minced garlic cloves. Let rest for 10 minutes while you prepare the other components.
3
3. For the crust, mix the shredded coconut, ground annatto, half of the chopped culantro or cilantro, 1 tablespoon vegetable oil, and 2 tablespoons of the fish marinade liquid in a bowl. Stir until the mixture is moist and loose.
4
4. For the black bean rice, heat 1 tablespoon vegetable oil in a medium pot over medium heat. Sauté the white onion and 1 minced garlic clove for 3 to 4 minutes until translucent. Add the uncooked rice and cook for 1 minute, stirring.
5
5. Add the cooked black beans, water, 1 teaspoon salt, and the remaining black pepper. If you have bean broth, use it as part of the liquid. Once it boils, reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.
6
6. While the rice cooks, make the chimol. In a bowl, combine the green pineapple, tomato, red onion, red bell pepper, the remaining culantro or cilantro, white vinegar, brown sugar, and 1/4 teaspoon salt. Mix well and let it stand so the flavors can blend.
7
7. Arrange the fish fillets on the prepared pan. Spread the coconut-annatto mixture over the top of each fillet, pressing gently so it adheres.
8
8. Bake the fish at 220 °C / 425 °F for 12 to 15 minutes, or until the fish flakes easily with a fork and the crust is lightly golden. For extra color, broil for 1 to 2 minutes, watching closely.
9
9. Fluff the black bean rice with a fork. Taste and adjust salt if needed.
10
10. Serve a portion of black bean rice, place a coconut-crusted fish fillet on top or alongside, and finish with a generous spoonful of green pineapple chimol.

Chef tips

If the pineapple is very tart, let it sit with the brown sugar for 10 minutes before mixing the chimol. For a crispier crust, lightly toast the shredded coconut in a dry skillet for 2 to 3 minutes before mixing.

Substitutions

You can use snapper, tilapia, croaker, or grouper. White rice can be replaced with parboiled rice by adjusting liquid and cooking time. If culantro is unavailable, use fresh cilantro. For a no-added-sugar version, omit the brown sugar in the chimol.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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