Honduran Fish in Coconut-Achiote Crust with Red Bean Rice and Green Pineapple Chimol

Instructions

1. 1

   1. In a bowl, mix the achiote paste with 30 ml (2 tbsp) sour orange juice, half of the chopped garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over the fish fillets and let them marinate for 10 minutes in the refrigerator.

2. 2

   2. For the chimol, combine in another bowl the green pineapple, tomato, 1/3 of the onion, 1/3 of the red bell pepper, half of the cilantro, the jalapeño if using, lime juice, the remaining 30 ml (2 tbsp) sour orange juice, and 1/4 teaspoon salt. Mix well and set aside so the flavors can develop while you cook the rest.

3. 3

   3. Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Sauté half of the remaining onion, half of the remaining bell pepper, and half of the remaining garlic for 3 to 4 minutes until softened.

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   4. Add the uncooked white rice to the pot and stir for 1 minute to lightly toast it. Add the cooked red beans, 120 ml (1/2 cup) of their cooking liquid, 240 ml (1 cup) water, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then lower the heat, cover, and cook for 18 minutes, or until the rice is tender and the liquid is absorbed.

5. 5

   5. Turn off the heat under the rice and let it rest, covered, for 5 minutes. Fluff with a fork and mix in the remaining cilantro for freshness.

6. 6

   6. While the rice cooks, mix the unsweetened shredded coconut with the fine cornmeal on a plate. Remove the fish fillets from the marinade and press both sides into the coconut mixture to create a light crust.

7. 7

   7. Heat the remaining 2 tablespoons vegetable oil in a wide skillet over medium heat. Cook the fillets for 3 to 4 minutes per side, depending on thickness, until the crust is golden and the fish reaches a safe internal temperature of 145°F / 63°C.

8. 8

   8. If you want to keep the fillets warm, place them on a tray and hold them for 5 minutes in a preheated oven at 200°F / 95°C while you finish arranging the rice and chimol.

9. 9

   9. Serve a bed of red bean rice, place the coconut-crusted fish on top, and finish with generous spoonfuls of green pineapple chimol. Serve immediately.