Honduran Fish in Green Pineapple and Garlic Sauce with Corn Dumplings and Radish Chimol

Instructions

1. 1

   1. Season the fish fillets with 4 g (3/4 tsp) salt, black pepper, half of the chopped garlic, and the sour orange juice. Let them rest for 15 minutes in the refrigerator.

2. 2

   2. While the fish rests, make the dumpling dough by mixing the masa harina, 120 ml (1/2 cup) water, melted butter, grated fresh cheese, baking powder, and 2 g (1/4 tsp) salt. Knead until soft and shapeable. If needed, add 15 to 30 ml (1 to 2 tbsp) more water.

3. 3

   3. Divide the dough into 8 portions and shape into oval dumplings. If using banana leaves, cut small pieces and wrap each dumpling. Place them in a steamer and cook over medium heat for 18 to 20 minutes, until firm and cooked through.

4. 4

   4. For the sauce, heat 1 tbsp vegetable oil in a skillet over medium heat. Sauté half of the onion and half of the sweet pepper for 3 minutes. Add the remaining garlic, green pineapple, annatto, and 120 ml (1/2 cup) water. Cook for 8 minutes until the pineapple softens slightly.

5. 5

   5. Transfer the sauce mixture to a blender or processor with half of the cilantro and blend until rustic but smooth enough. Return the sauce to the skillet, add the remaining 120 ml (1/2 cup) water, and simmer over low heat for 5 minutes. Adjust with 1 g (1/4 tsp) salt if needed.

6. 6

   6. Heat the remaining vegetable oil in a wide skillet over medium-high heat. When the pan is properly hot, about 375°F/190°C at the surface, sear the fish fillets for 3 to 4 minutes per side, depending on thickness, until cooked through and easily flaked.

7. 7

   7. Make the chimol by mixing the radishes, tomato, remaining onion, remaining sweet pepper, remaining cilantro, lime juice, and 1 g (1/4 tsp) salt in a bowl. Let it rest for 5 minutes so the flavors combine.

8. 8

   8. Serve a layer of green pineapple and garlic sauce on each plate, place the fish on top, add 2 corn dumplings on the side, and finish with a generous spoonful of radish chimol.