Dominican Fish in Toasted Coconut Sauce with Green Pigeon Pea Rice and Sweet Plantain Strips

Instructions

1. 1

   1. Season the fish fillets with 1 tablespoon (15 ml) lime juice, half of the chopped garlic, the dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a medium pot, heat 1 tablespoon (15 ml) vegetable oil over medium heat. Add half of the red onion and sauté for 2 minutes. Stir in the rice and cook for 1 minute to lightly toast it. Add the cooked green pigeon peas, 1/4 teaspoon salt, and the hot broth or water. Once it comes to a boil, reduce the heat, cover, and cook for 18 minutes until the liquid is absorbed.

3. 3

   3. While the rice cooks, heat a small skillet over medium heat and toast the unsweetened shredded coconut for 2 to 3 minutes, stirring constantly, until golden and fragrant. Set aside.

4. 4

   4. In a large skillet, heat 1 tablespoon (15 ml) vegetable oil over medium-high heat. Brown the sweet plantain strips for 2 to 3 minutes, stirring carefully, until caramelized around the edges. Transfer them to a paper towel-lined plate and set aside.

5. 5

   5. In the same large skillet, add the remaining 1 tablespoon (15 ml) vegetable oil and cook the fish fillets for 3 to 4 minutes per side, depending on thickness, until golden and flaky. Remove carefully and keep warm.

6. 6

   6. Lower the heat to medium. In the same skillet, melt the butter and sauté the remaining red onion, the rest of the garlic, and the Dominican sweet peppers for 3 minutes. Add the coconut milk, toasted coconut, remaining lime juice, lime zest, 1/4 teaspoon salt, and the remaining black pepper. Cook for 4 to 5 minutes until the sauce thickens slightly.

7. 7

   7. Return the fish to the skillet and spoon the sauce over it for 1 minute so it absorbs flavor without breaking apart. Turn off the heat and add half of the fresh cilantro.

8. 8

   8. Uncover the green pigeon pea rice, add the remaining fresh cilantro, and fluff with a fork.

9. 9

   9. Serve a base of green pigeon pea rice, place the fish and toasted coconut sauce on top, and finish with the sweet plantain strips. If you want to keep the fish warm while you finish the rice, you can place it in a 200 °F / 95 °C oven for a few minutes.