Honduran Fish with Warm Red Onion and Sour Orange Escabeche with Cumin Yuca

Instructions

1. 1

   1. Place the yuca in a pot with the water, 1 bay leaf, and 1 teaspoon salt. Bring to a boil over medium-high heat, then cook over medium heat for 20 to 25 minutes until tender but not falling apart. Drain, remove the bay leaf, and keep warm.

2. 2

   2. While the yuca cooks, season the fish fillets with half of the minced garlic, 1 teaspoon of the sour orange juice, half of the achiote, 1 teaspoon of the cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let rest for 10 minutes.

3. 3

   3. In a wide skillet, heat 1 tablespoon vegetable oil over medium heat. Add the red onion and red sweet pepper. Cook for 3 to 4 minutes until slightly softened. Stir in the remaining garlic, the remaining sour orange juice, white vinegar, dried oregano, the remaining achiote, 1/4 teaspoon salt, and a pinch of black pepper. Cook 2 minutes more until a warm, fragrant escabeche forms. Add the chopped culantro, stir, and set aside.

4. 4

   4. In another large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Cook the fish fillets for 3 to 4 minutes per side, depending on thickness, until golden and they flake easily. If preferred, you may finish the fish in a preheated oven at 375°F / 190°C for 4 to 6 minutes after searing.

5. 5

   5. Heat the remaining tablespoon vegetable oil in a skillet. Add the cooked yuca, the remaining cumin, 1/4 teaspoon salt, and the rest of the black pepper. Sauté for 3 to 5 minutes over medium heat, tossing gently so it does not break apart, until well seasoned with lightly golden edges.

6. 6

   6. To serve, place a bed of cumin yuca on each plate, arrange the hot fish on top, and spoon over the warm red onion and sweet pepper escabeche. Serve immediately.