Honduran Fish in Nance and Sweet Pepper Sauce with Red Bean Rice and Seared Ripe Plantain

Name: Honduran Fish in Nance and Sweet Pepper Sauce with Red Bean Rice and Seared Ripe Plantain
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Hondureña
Ingredients: 21 oz firm white fish fillets; 2 tbsp lime juice; 1 tbsp minced garlic; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp annatto powder; 3 tbsp vegetable oil; 1 1/4 cups nance fruit; 1 1/3 cups ripe tomato, chopped; 1 cup red sweet pepper, chopped; 1 cup white onion, chopped; 1/2 cup fresh cilantro, chopped; 1/4 tsp ground cumin; 3/4 cup fish stock or water; 1 cup uncooked white rice; 1 cup cooked red beans; 1/4 cup reserved bean broth; 1 3/4 cups water; 2 whole firm ripe plantain; 1 tbsp butter

An original recipe inspired by Honduran flavors: golden fish fillets covered in a sweet-savory nance, tomato, and sweet pepper sauce, served with red bean rice and seared ripe plantain. It combines ingredients widely used in Honduras in a homestyle yet elegant presentation.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillets (tilapia, mero or pargo, without espinas)
30 ml lime juice (for marinar the pescado)
12 g minced garlic (divided entre pescado and sauce)
8 g salt (or to taste, divided)
2 g black pepper (divided)
3 g annatto powder (for dar color and sabor al pescado)
45 ml vegetable oil (divided)
180 g nance fruit (without semilla; fresh or descongelado)
200 g ripe tomato, chopped (for the sauce)
120 g red sweet pepper, chopped (for the sauce)
120 g white onion, chopped (divided entre sauce and arroz)
16 g fresh cilantro, chopped (divided)
1 g ground cumin (for the sauce)
180 ml fish stock or water (for the sauce)
200 g uncooked white rice (for the acompañamiento)
180 g cooked red beans (escurridos, with 60 ml/1/4 cup of su caldo reservado)
60 ml reserved bean broth (of the cocimiento of the frijoles)
420 ml water (for cocer the arroz)
2 unit firm ripe plantain (pelados and cut en diagonal)
14 g butter (for searing the plátano)

Nutrition facts

per serving

520 kcal

Calories

34 g

Protein

52 g

Carbs

18 g

Fat

5 g

Fiber

47 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. In a bowl, combine the fish with the lime juice, half of the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the annatto powder. Marinate for 10 minutes in the refrigerator.
2
2. For the red bean rice, heat 1 tablespoon oil in a pot over medium heat. Add half of the chopped onion and sauté for 2 to 3 minutes. Stir in the uncooked white rice and cook for 1 minute to lightly toast it.
3
3. Add the cooked red beans, reserved bean broth, water, and 1/4 teaspoon salt. Bring to a boil, then reduce to very low heat, cover, and cook for 16 to 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.
4
4. While the rice cooks, make the sauce. Blend the nance fruit with the fish stock or water until you have a thick but pourable mixture. For a smoother sauce, you may lightly strain it.
5
5. In a large skillet, heat 1 tablespoon oil over medium heat. Add the remaining onion, the remaining garlic, and the red sweet pepper. Sauté for 4 minutes. Add the chopped ripe tomato, cumin, 1/4 teaspoon salt, and the remaining black pepper. Cook for 5 minutes, lightly crushing the tomato.
6
6. Pour the nance mixture into the skillet and cook the sauce for 6 to 8 minutes over medium-low heat until slightly thickened. Add half of the fresh cilantro and adjust salt if needed. Keep warm over very low heat.
7
7. Heat the remaining tablespoon of oil in another wide skillet over medium-high heat. Add the fish fillets and cook for 3 to 4 minutes per side, depending on thickness, until golden and they reach a safe internal temperature of 145 °F / 63 °C.
8
8. On a griddle or skillet, melt the butter over medium heat. Add the ripe plantain slices and sear for 2 to 3 minutes per side until browned on the edges and tender in the center.
9
9. Fluff the rice with a fork and gently mix so the whole beans are distributed without breaking them up too much.
10
10. To serve, place a portion of red bean rice on each plate, arrange the fish on top or alongside, and spoon over the nance and sweet pepper sauce. Finish with the remaining fresh cilantro and serve with the seared ripe plantain.

Chef tips

If the nance tastes very tart, add 1 or 2 extra tablespoons of fish stock at the end to round out the sauce without making it sweet. Use a firm fish fillet so it holds together while browning.

Substitutions

You can replace nance with tart local plum, or with extra tomato plus a few more drops of lime juice if nance is unavailable, though the flavor will change. The butter can be replaced with vegetable oil for a dairy-free version.

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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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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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