Cuban Creole Fish in Coconut-Lime Mojo with Soft Pepper Rice

Instructions

1. 1

   1. Rinse the rice under cold water until the water runs almost clear. Set aside. Season the fish fillets with 1 teaspoon salt, 1/2 teaspoon black pepper, half of the chopped garlic, the cumin, the lime zest, and 1 tablespoon lime juice. Let rest for 10 minutes while you prepare the remaining ingredients.

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   2. For the rice, heat 1 tablespoon olive oil and the butter in a medium saucepan over medium heat. Add half of the onion, half of the red bell pepper, and the bay leaf. Cook for 3 to 4 minutes until the onion turns translucent.

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   3. Stir in the rinsed rice and toast for 1 minute, stirring. Add the fish stock or water, 120 ml (1/2 cup) coconut milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then lower to the lowest heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed.

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   4. Remove the rice from the heat and let it rest, covered, for 5 minutes. Then discard the bay leaf, add 2 tablespoons chopped cilantro, and fluff with a fork. Keep warm.

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   5. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ripe plantain slices and brown them for 2 to 3 minutes per side until caramelized. Transfer to a plate.

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   6. In the same skillet, add the remaining tablespoon of olive oil. Place the fish fillets in the skillet and cook for 2 to 3 minutes per side, depending on thickness, until golden and almost cooked through. Carefully remove to a plate.

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   7. Reduce the heat to medium. Add the remaining onion, remaining red bell pepper, and remaining garlic to the skillet. Cook for 3 minutes, stirring, until softened.

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   8. Add the oregano, remaining lime juice, the remaining 120 ml (1/2 cup) coconut milk, white vinegar, brown sugar, 1/4 teaspoon salt, and the remaining black pepper. Cook for 2 to 3 minutes until you have a light, fragrant mojo sauce.

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   9. Return the fish and any accumulated juices to the skillet. Cook over low heat for 2 more minutes, spooning the sauce over the fillets, until the fish is cooked through and flakes easily with a fork. If checking internal temperature, the fish should reach 145°F/63°C.

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    10. Serve a bed of soft pepper rice, top with the fish and its coconut-lime mojo, and add the caramelized ripe plantain slices on the side. Finish with the remaining fresh cilantro over the top.