Honduran Coconut and Sesame Crusted Fish with Taro Mash and Mango Chimol

Instructions

1. 1

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

2. 2

   2. Place the taro in a pot with enough water to cover. Bring to a boil over medium-high heat and cook for 18 to 20 minutes, until very tender when pierced with a fork.

3. 3

   3. While the taro cooks, make the mango chimol: combine the mango, tomato, red onion, cilantro, jalapeño, the remaining 15 ml (1 tbsp) lime juice, 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) black pepper, 1.5 g (1/4 tsp) salt, and 2 chopped garlic cloves in a bowl. Set aside so the flavors can meld.

4. 4

   4. On a wide plate, mix the shredded coconut, sesame seeds, and fine corn flour. Lightly pat the fish fillets dry with paper towels and press them into the mixture to form an even crust on both sides.

5. 5

   5. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium heat. Cook the fish fillets for 3 to 4 minutes per side, until the crust is golden and the fish flakes easily in the center. If you prefer to finish them in the oven, transfer them to a preheated oven at 350°F (175°C) for 4 to 6 minutes.

6. 6

   6. Drain the taro and return it to the pot. Add the butter, warm milk, the remaining 15 ml (1 tbsp) vegetable oil, 1.5 g (1/4 tsp) salt, and the rest of the black pepper. Mash until smooth; adjust the texture with a little more milk or hot water if desired.

7. 7

   7. Spoon a bed of taro mash onto each plate, top with a coconut and sesame crusted fish fillet, and finish with a generous spoonful of mango chimol. Serve immediately.

8. 8

   8. If you want to reheat leftovers, warm them in a 300°F (150°C) oven for 8 to 10 minutes to better preserve the crust texture.