Honduran Fish in Crown Jocote and Sesame Sauce with White Bean Rice

Instructions

1. 1

   1. Season the fish fillets with 4 g (3/4 tsp) salt, black pepper, half of the chopped garlic, and the sour orange juice. Let them rest in the refrigerator for 10 minutes.

2. 2

   2. For the sauce, heat a skillet over medium heat and toast the sesame seeds for 2 to 3 minutes, stirring constantly, until golden and fragrant. Set aside.

3. 3

   3. In the same skillet, add 1 tbsp (15 ml) vegetable oil. Sauté half of the onion, the red sweet pepper, and the remaining garlic for 4 minutes, until softened.

4. 4

   4. Add the crown jocotes, tomato, ground cumin, and 2 g (1/4 tsp) salt. Cook for 5 minutes, gently pressing the fruit so it releases its juices.

5. 5

   5. Stir in the water and toasted sesame seeds. Cook over medium heat for 8 minutes. Then carefully blend until you get a thick, fairly smooth sauce. Return the sauce to the skillet and keep it over low heat for 3 more minutes.

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   6. For the white bean rice, heat a medium pot over medium heat with 1 tbsp (15 ml) vegetable oil and the butter. Add the remaining onion and cook for 3 minutes.

7. 7

   7. Add the white rice and sauté for 2 minutes. Stir in the cooked white beans, hot vegetable broth or water, and 2 g (1/2 tsp) salt. Mix well.

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   8. Once it comes to a boil, reduce the heat to low, cover the pot, and cook for 18 minutes, until the rice is tender and has absorbed the liquid. Turn off the heat, add the culantro or fresh cilantro, and let it rest covered for 5 minutes before fluffing with a fork.

9. 9

   9. While the rice rests, lightly pat the fish fillets dry on the surface. Heat a large skillet over medium-high heat with the remaining tablespoon of vegetable oil. Sear the fish for 3 to 4 minutes per side, until cooked through and flaking easily; if you prefer to use the oven, bake at 400°F / 200°C for 8 to 10 minutes.

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    10. Place the seared fish fillets into the crown jocote sauce and cook them together over low heat for 2 minutes so the flavors meld well.

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    11. Serve a bed of white bean rice, place the fish on top, and spoon over more sauce. Finish with a little extra culantro or fresh cilantro if desired.