Dominican Green Coconut Fish with Sweet Potato Tostones and Citrus Cucumber Salad

Instructions

1. 1

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

2. 2

   2. Place the sweet potato in a pot with enough water to cover it and a pinch of salt. Cook over medium heat for 8 to 10 minutes, until just tender but still firm. Drain and let it cool for 5 minutes.

3. 3

   3. In a bowl, combine the cucumber with half of the red onion, 2 tablespoons of the remaining lime juice, the honey, the vinegar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons of cilantro. Set the salad aside so the flavors can develop.

4. 4

   4. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Brown the sweet potato on both sides for 3 to 4 minutes per side. Transfer to a plate and gently flatten with a spatula or the bottom of a glass to form thick tostones.

5. 5

   5. Return the sweet potato tostones to the skillet with 1 additional tablespoon of vegetable oil and cook for 2 to 3 minutes per side, until golden and crisp around the edges. Transfer to a tray and keep warm in the oven at 200 °F / 95 °C.

6. 6

   6. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the rest of the red onion, the sweet pepper, and the remaining garlic for 3 minutes, until fragrant and lightly softened.

7. 7

   7. Add the coconut milk and water, stir well, and cook over medium heat for 4 to 5 minutes so the sauce comes together. Stir in half of the remaining cilantro and adjust with a little more salt if needed.

8. 8

   8. Nestle the fish fillets into the sauce, partially cover, and cook over medium-low heat for 6 to 8 minutes, turning once carefully, until the fish is cooked through and flakes easily.

9. 9

   9. Turn off the heat and scatter the rest of the fresh cilantro on top. Taste the sauce and adjust with a few extra drops of lime juice if you want a brighter flavor.

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    10. Serve each portion with fish fillet and plenty of the green coconut sauce, alongside the warm sweet potato tostones and the citrus cucumber salad.