Honduran Fish in Jocote and Annatto Sauce with White Bean Rice and Griddled Sweet Plantain

Name: Honduran Fish in Jocote and Annatto Sauce with White Bean Rice and Griddled Sweet Plantain
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 21 oz firm white fish fillets; 1 1/2 cups ripe jocotes; 1 cup uncooked white rice; 1 cup cooked white beans; 2 whole ripe plantains; 2 cups ripe tomatoes; 1 cup white onion; 1 cup red bell pepper; 4 cloves garlic; 1/2 cup fresh cilantro; 2 tsp ground annatto; 1 tsp ground cumin; 4 tbsp sour orange juice; 3 cups water or light vegetable broth; 3 tbsp vegetable oil; 1 tbsp butter; 1 3/4 tsp salt; 1 tsp black pepper; 2 tsp brown sugar

An original Honduran recipe featuring seared fish fillets with a sweet-tart jocote, tomato, and annatto sauce, served over rice cooked with white beans and paired with griddled ripe plantain. It offers a homey, coastal, distinctly Honduran flavor profile.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillets (como tilapia, mero or pargo, skinless)
220 g ripe jocotes (without semilla, en mitades)
200 g uncooked white rice (enjuagado)
180 g cooked white beans (escurridos)
2 units ripe plantains (pelados and cut a lo largo)
300 g ripe tomatoes (chopped)
140 g white onion (chopped diced small)
120 g red bell pepper (chopped diced small)
12 g garlic (finely chopped)
16 g fresh cilantro (chopped)
5 g ground annatto (for color and sabor)
2 g ground cumin
60 ml sour orange juice (divided)
720 ml water or light vegetable broth (divided)
45 ml vegetable oil (divided)
14 g butter (for the plátano and acabado)
10 g salt (or to taste, divided)
2 g black pepper (or to taste)
8 g brown sugar (for equilibrar the acidez of the jocote)

Nutrition facts

per serving

525 kcal

Calories

32 g

Protein

54 g

Carbs

19 g

Fat

5 g

Fiber

49 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

FishDairy

Instructions

1
1. Season the fish fillets with 1 tablespoon (15 ml) sour orange juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and half of the cumin. Let them rest in the refrigerator for 10 minutes.
2
2. For the white bean rice, heat 1 tablespoon (15 ml) oil in a medium pot over medium heat. Add 1/3 of the onion and 1/3 of the garlic, sauté for 2 minutes, then add the rice and stir for 1 minute.
3
3. Add 480 ml (2 cups) water or broth, 1/2 teaspoon salt, and the cooked white beans. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest covered for 5 minutes.
4
4. Meanwhile, make the sauce. Place the jocotes, tomatoes, and half of the bell pepper on a tray. Drizzle with 1 tablespoon (15 ml) oil and roast in a preheated oven at 400°F (200°C) for 18 minutes, until softened and lightly charred.
5
5. Transfer the roasted jocotes, roasted tomatoes, and any tray juices to a blender with 120 ml (1/2 cup) water or broth. Blend until you get a rustic but smooth sauce.
6
6. In a wide skillet, heat 1 tablespoon (15 ml) oil over medium heat. Sauté the remaining onion, remaining bell pepper, and remaining garlic for 3 to 4 minutes. Add the ground annatto and cook for 30 seconds.
7
7. Pour the blended sauce into the skillet. Add the remaining sour orange juice, remaining cumin, brown sugar, and 1/2 teaspoon salt. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly. Stir in half of the chopped cilantro.
8
8. Lightly pat the fish dry with paper towels. In another skillet, heat the last tablespoon (15 ml) of oil over medium-high heat and sear the fillets for 2 to 3 minutes per side, depending on thickness, until golden.
9
9. Transfer the seared fillets to the skillet with the jocote sauce. Cook everything together for 3 to 4 minutes over medium-low heat, spooning sauce over the fish, until the fish is cooked through and flakes easily.
10
10. For the ripe plantains, heat a griddle or large skillet over medium heat. Add the butter and cook the plantain slices for 2 to 3 minutes per side, until golden and caramelized.
11
11. Fluff the rice with a fork and gently mix to distribute the white beans. Serve a bed of rice, place the fish on top with plenty of jocote sauce, and add the griddled ripe plantain on the side.
12
12. Finish with the remaining cilantro on top and adjust with salt and black pepper to taste before serving.

Chef tips

If the jocote is very tart, add 1 extra teaspoon of brown sugar. If it is too sweet, balance it with a few more drops of sour orange juice. For a smoother texture, strain the sauce after blending.

Substitutions

You can use snook, tilapia, or red snapper. If jocote is unavailable, try a firm tart local plum. Butter can be replaced with vegetable oil to avoid dairy.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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