Honduran Fish in Loroco, Toasted Corn and Lime Sauce with Green Banana Rice

Instructions

1. 1

   1. Season the fish fillets with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the ground cumin, half of the minced garlic, and 15 ml (1 tbsp) lime juice. Let them rest for 10 minutes while you prepare the rest.

2. 2

   2. For the green banana rice, heat 15 ml (1 tbsp) oil in a pot over medium heat. Add half of the onion and half of the bell pepper. Sauté for 3 minutes until softened. Add the diced green banana and cook 2 more minutes, stirring often.

3. 3

   3. Stir the uncooked white rice into the pot and toast it for 1 minute with the green banana. Add 480 ml (2 cups) water and 2 g (1/2 tsp) salt. Once it boils, reduce to low, cover, and cook for 15 minutes, until the rice is tender and the liquid is absorbed.

4. 4

   4. Remove the pot from the heat and let the rice rest, covered, for 10 minutes. Then fluff it with a fork so the green banana mixes evenly through the rice.

5. 5

   5. While the rice cooks, heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) oil. Sear the fish fillets for 3 to 4 minutes per side, depending on thickness, until cooked through and just flaky in the center. Transfer them to a plate and keep warm.

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   6. In the same skillet, reduce to medium heat and add the remaining 15 ml (1 tbsp) oil. Sauté the remaining onion and bell pepper for 3 minutes. Add the rest of the garlic and cook 30 seconds more.

7. 7

   7. Add the lightly crushed toasted corn and the loroco. Cook for 2 minutes so the corn becomes fragrant and the loroco softens.

8. 8

   8. Pour in the coconut milk and fish stock or water. Add the remaining 30 ml (2 tbsp) lime juice, lime zest, 2 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper. Cook over medium heat for 5 to 7 minutes, stirring, until the sauce thickens slightly.

9. 9

   9. Return the fish fillets to the skillet and spoon the sauce over them. Cook 2 minutes more over low heat so they absorb flavor without overcooking.

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    10. Turn off the heat and add the chopped culantro or cilantro to the sauce. Stir gently.

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    11. Serve a bed of green banana rice on each plate and place a fish fillet on top with plenty of loroco, toasted corn, and lime sauce.

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    12. If you want to keep the fish warm before serving, place it in a preheated oven at 200 °F / 95 °C for no more than 10 minutes, lightly covered so it does not dry out.