Dominican Green Coconut Fish with Sweet Potato Tostones and Quick Pickled Cucumber

Instructions

1. 1

   1. In a bowl, season the fish fillets with 1 tablespoon (15 ml) lime juice, half of the chopped garlic, the oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let rest in the refrigerator for 15 minutes.

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   2. Meanwhile, make the quick pickle by mixing the cucumber, half of the red onion, the white vinegar, the sugar, 1 tablespoon (15 ml) of the remaining lime juice, and a pinch of salt. Toss well and set aside to marinate.

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   3. Place the sweet potato slices in a pot with enough water to cover and a pinch of salt. Bring to a boil and cook for 8 to 10 minutes, until just tender but not falling apart. Drain and let cool for 5 minutes.

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   4. Heat a large skillet over medium heat with 2 tablespoons (30 ml) vegetable oil. Add the remaining red onion, sweet peppers, the rest of the garlic, and the ginger. Sauté for 3 to 4 minutes until fragrant and slightly softened.

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   5. Add the tomato paste and cook for 1 minute, stirring. Pour in the coconut milk, water, lime zest, half of the remaining cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer over medium-low heat for 5 minutes until a light sauce forms.

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   6. In another wide skillet, heat the remaining oil over medium-high heat. Brown the sweet potato slices for 2 to 3 minutes per side until they form a light crust. Remove them and flatten with a cup or flat spatula to shape them like tostones.

7. 7

   7. Fry the sweet potato tostones again for 2 to 3 more minutes per side until golden and crisp. Transfer to paper towels and season with a pinch of salt.

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   8. Place the seasoned fish fillets into the coconut sauce. Cover the skillet and cook over medium-low heat for 8 to 10 minutes, or until the fish is cooked through and flakes easily with a fork. If you prefer to finish it in the oven, use an oven-safe skillet and cook at 375°F (190°C) for 8 to 10 minutes.

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   9. Taste the sauce and adjust with the remaining lime juice and more salt if needed. Add the rest of the cilantro and cook 30 seconds more.

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    10. Serve the fish with plenty of green coconut sauce, alongside the sweet potato tostones, and finish with the quick cucumber and onion pickle on top or on the side.

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    11. If you want to reheat it, do so over low heat or in a 300°F (150°C) oven for 8 to 10 minutes to keep the fish juicy.