Cuban Creole Fish with Coconut Mojo and Toasted Corn Rice

Instructions

1. 1

   Season the fish fillets with 1/2 teaspoon salt, black pepper, sweet paprika, and 1 teaspoon of the lime juice. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and the corn kernels. Toast for 3 to 4 minutes, stirring occasionally, until lightly charred in spots. Remove and set aside.

3. 3

   In the same skillet, lower to medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Add the chopped onion, half of the chopped garlic, the red bell pepper, the bay leaf, the cumin, and half of the oregano. Cook for 4 to 5 minutes until the vegetables soften.

4. 4

   Add the cooked white rice and the toasted corn to the skillet. Mix well to loosen the rice, then stir in 2 tablespoons cilantro and 1 tablespoon lime juice. Cook for 3 to 4 minutes, adjust with a pinch of salt if needed, and remove the bay leaf. Keep warm.

5. 5

   In another large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the fish fillets for 2 to 3 minutes per side, until just cooked and easily flaked. If you prefer to check internal temperature, cook to 145°F / 63°C at the thickest part. Transfer the fish to a warm plate.

6. 6

   In the same skillet, reduce to medium heat and add the sliced onion and the remaining garlic. Cook for 2 minutes. Add the coconut milk, the remaining lime juice, the remaining oregano, and 1 tablespoon butter. Cook for 2 to 3 minutes, stirring, until you have a light glossy mojo.

7. 7

   Return the fish fillets to the skillet and spoon the coconut mojo over them for 1 minute so they absorb flavor without overcooking.

8. 8

   Serve a bed of toasted corn rice on each plate, top with a fish fillet and its sauce, and finish with the remaining fresh cilantro.