Cuban Fish with Grapefruit-Garlic Mojo, Light Coconut Rice and Sautéed Okra

Instructions

1. 1

   1. Season the fish fillets with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, half of the chopped garlic, cumin, oregano, 15 ml (1 tbsp) olive oil, and the lime juice. Let them rest for 15 minutes in the refrigerator.

2. 2

   2. For the rice, heat a medium saucepan over medium heat. Add 15 ml (1 tbsp) olive oil and 60 g (about 1/3 cup) of the onion. Sauté for 2 to 3 minutes. Stir in the rice and cook for 1 minute. Add the coconut milk, water, 2 g (1/4 tsp) salt, the bay leaf, and a pinch of pepper. Once boiling, lower the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Remove from the heat and let rest, covered, for 5 minutes.

3. 3

   3. While the rice cooks, prepare the okra. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and the remaining onion along with the green bell pepper. Sauté for 3 minutes. Add the okra, 2 g (1/4 tsp) salt, and the remaining pepper. Cook for 6 to 8 minutes, stirring occasionally, until tender and lightly browned.

4. 4

   4. Add the white wine vinegar to the okra and cook 1 minute more to brighten the flavor and reduce its natural sliminess. Turn off the heat and mix in half of the chopped cilantro. Keep warm.

5. 5

   5. For the mojo, combine the grapefruit juice, lime zest, and the remaining garlic in a bowl. Set aside.

6. 6

   6. Heat a large nonstick skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) olive oil. Sear the fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until the fish is just cooked through and flakes easily. If you prefer to use the oven, finish the fish at 400°F (200°C) for 4 to 6 minutes after searing.

7. 7

   7. Reduce the heat to medium. Add the butter and return the fish to the skillet if needed. Pour the grapefruit mojo mixture around the fish and cook for 1 to 2 minutes, spooning the sauce over the fillets without boiling too hard so the citrus stays fresh.

8. 8

   8. Fluff the rice with a fork and remove the bay leaf. Serve a bed of light coconut rice, place the fish with its mojo on top or alongside, and add the sautéed okra. Finish with the remaining fresh cilantro.