Honduran Plantain-Crusted Fish with Coconut Rice and Roasted Chimol

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the fish fillets dry with paper towels and place them on a lightly greased baking tray with 1 tablespoon vegetable oil.

2. 2

   In a bowl, mix the grated ripe plantain, corn flour, 2 chopped garlic cloves, ground cumin, sweet paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lime juice until you get a moist, moldable mixture.

3. 3

   Season the fish fillets with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining 1 tablespoon lime juice. Press the plantain mixture onto the top of each fillet to create an even crust.

4. 4

   Bake the fish for 14 to 18 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust looks golden around the edges. For extra color, switch to the broiler for 1 to 2 minutes, watching closely.

5. 5

   Meanwhile, make the coconut rice. Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add half of the diced white onion and 1 chopped garlic clove; cook for 2 to 3 minutes until fragrant.

6. 6

   Add the white rice and stir for 1 minute to coat it in the oil. Pour in the coconut milk, water, 1/2 teaspoon salt, and a pinch of black pepper. Once it reaches a gentle boil, lower the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and mix in half of the fresh cilantro.

7. 7

   For the roasted chimol, heat the remaining 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the tomatoes, the remaining half of the white onion, the jalapeño or green chili, and the remaining garlic clove. Cook for 3 to 4 minutes, just until the tomatoes are warmed and lightly blistered but still holding their shape.

8. 8

   Remove the chimol from the heat and toss it with the white vinegar, the remaining cilantro, a pinch of salt, and a pinch of black pepper. Adjust seasoning to taste.

9. 9

   Serve a bed of coconut rice on each plate, top with a plantain-crusted fish fillet, and finish with a generous spoonful of roasted chimol. Serve immediately.