Honduran Fish in Loroco and Toasted Corn Sauce with Coconut Rice and Crisp Radish Salad

Instructions

1. 1

   1. In a bowl, season the fish fillets with 1 tablespoon (15 ml) lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, half of the minced garlic, and the cumin. Refrigerate for 10 minutes while you prepare the rest.

2. 2

   2. For the coconut rice, heat a medium pot over medium heat and add 1 tablespoon vegetable oil. Add half of the chopped onion and sauté for 2 to 3 minutes until translucent. Add the rice and cook for 1 minute, stirring to coat the grains with oil.

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   3. Pour the coconut milk, water, and 1/2 teaspoon salt into the rice pot. Once it comes to a gentle boil, reduce the heat, cover, and cook for 18 minutes, until the rice is tender and has absorbed the liquid. Remove from the heat and let it rest, covered, for 5 minutes.

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   4. While the rice cooks, place a large skillet or griddle over medium-high heat. Add the corn kernels and dry-toast them for 4 to 5 minutes, stirring often, until lightly charred in spots. Reserve 2 tablespoons for garnish.

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   5. In the same skillet, add 1 tablespoon vegetable oil and sauté the remaining onion for 3 minutes. Add the rest of the garlic and cook for 30 seconds. Stir in the loroco, annatto, and the remaining toasted corn; cook 2 minutes more.

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   6. Add 1/2 cup (120 ml) water taken from the total amount if you prefer to reserve it from the start, or use a little extra water if needed for blending without making it too thick. Transfer the loroco and corn mixture to a blender with half of the cilantro and blend until slightly rustic.

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   7. Return the sauce to the skillet and cook over medium heat for 4 to 5 minutes, stirring occasionally, until slightly thickened. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

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   8. Lightly pat the marinated fillets dry with paper towels. Heat another large skillet over medium-high heat with the remaining 1 tablespoon vegetable oil. Cook the fish for 3 to 4 minutes per side, depending on thickness, until golden and it reaches a safe internal temperature of 145°F and 63°C.

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   9. Place the fillets into the sauce skillet and spoon the loroco-corn sauce over them. Cook 1 more minute over low heat so the flavors come together.

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    10. For the salad, combine the cucumber, radishes, white vinegar, the remaining tablespoon of lime juice, the sugar, the rest of the cilantro, and a pinch of salt in a bowl. Let stand for 5 minutes.

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    11. Fluff the coconut rice with a fork. Serve one portion of rice on each plate, place a fish fillet with sauce on top or alongside, finish with the reserved toasted corn, and serve with the crisp radish salad.