Dominican Light Coconut Fish with Quenepas and Cilantro Rice

Instructions

1. 1

   1. Season the fish fillets with 4 g (3/4 tsp) salt, black pepper, half of the chopped garlic, oregano, and 15 ml (1 tbsp) lime juice. Let them rest in the refrigerator for 10 minutes while you prepare the rest.

2. 2

   2. For the rice, heat a medium pot over medium heat. Add 15 ml (1 tbsp) vegetable oil, half of the red onion, and half of the cilantro. Sauté for 2 minutes. Stir in the rinsed rice and cook for 1 minute. Add 480 ml (2 cups) water and 2 g (1/2 tsp) salt. Once boiling, reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat, let rest for 5 minutes, then fluff with a fork and add a few drops of the remaining lime juice.

3. 3

   3. Combine the remaining red onion with the apple cider vinegar, a pinch of salt, and 15 ml (1 tbsp) water. Set aside as a quick pickle for topping.

4. 4

   4. Season the ripe plantain slices with cumin and a pinch of salt. Heat a large skillet over medium heat and add half of the remaining oil. Cook the plantain for 2 to 3 minutes per side until golden and tender. Remove and keep warm.

5. 5

   5. In the same skillet, add the rest of the oil and place the fish fillets in the pan. Cook for 2 to 4 minutes per side, depending on thickness, until golden and almost fully cooked. If you prefer to verify doneness by temperature, the center of the fish should reach 145°F / 63°C. Transfer the fillets to a plate.

6. 6

   6. Lower the heat to medium. In the same skillet add the remaining garlic and the sweet peppers and sauté for 1 minute. Add the mashed Spanish lime pulp and cook for 2 minutes so it releases its aroma.

7. 7

   7. Pour in the light coconut milk and the fish stock or water. Add the drained pickled onion, reserving a little for garnish, and simmer the sauce for 4 to 5 minutes until slightly thickened. Add the butter and stir until melted.

8. 8

   8. Return the fish to the skillet and spoon the sauce over it for 1 to 2 minutes over low heat to finish cooking without drying it out. Adjust with the remaining salt and the rest of the lime juice to taste.

9. 9

   9. Serve a bed of cilantro rice, place the fish on top with plenty of coconut-quenepa sauce, add the golden ripe plantain on the side, and finish with the remaining cilantro and reserved pickled onion.