Honduran Fish in Loroco, Coconut and Toasted Corn Sauce with Lime Rice and Golden Sweet Plantain

Instructions

1. 1

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

2. 2

   2. For the rice, place a medium saucepan over medium heat and add 15 ml (1 tbsp) vegetable oil. Sauté half of the chopped onion for 2 to 3 minutes until translucent. Add the white rice and stir for 1 minute to lightly toast it.

3. 3

   3. Add 475 ml (2 cups) water, 2 g (1/4 tsp) salt, and the lime zest. Once boiling, reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   4. While the rice cooks, make the sauce. Heat 15 ml (1 tbsp) vegetable oil in a wide skillet over medium heat. Add the remaining onion, red bell pepper, and the rest of the garlic. Sauté for 4 minutes until softened.

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   5. Add the loroco and cook for 2 minutes, stirring. Stir in the coarsely ground toasted corn and toast for 1 more minute to deepen its aroma.

6. 6

   6. Pour in the coconut milk and 120 ml (1/2 cup) water or fish stock. Add 2 g (1/4 tsp) salt and simmer over medium-low heat for 6 to 8 minutes, stirring occasionally, until the sauce thickens slightly. Add 15 ml (1 tbsp) lime juice and 5 g (2 tbsp) chopped culantro or cilantro. Keep warm over low heat.

7. 7

   7. Heat 15 ml (1 tbsp) vegetable oil in another large skillet over medium-high heat. Once hot, sear the fish fillets for 3 to 4 minutes per side, depending on thickness, until cooked through and flaking easily with a fork. If you prefer to finish the fish in the oven, transfer it to a tray and bake at 400°F (200°C) for 4 to 6 minutes.

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   8. In a clean skillet, melt the butter over medium heat. Add the plantain slices and cook for 2 to 3 minutes per side until golden and caramelized around the edges.

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   9. Fluff the rice with a fork and mix in the remaining culantro or cilantro. Taste and adjust with the remaining salt if desired.

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    10. Serve a bed of lime rice, place the fish fillets on top or alongside, spoon over the loroco, coconut, and toasted corn sauce, and add the golden sweet plantain on the side. Finish with the remaining lime juice to taste.