Fish in Creole Pumpkin Sauce with Pigeon Pea Rice and Seared Sweet Plantain

Instructions

1. 1

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

2. 2

   For the rice, heat 1 tablespoon (15 ml) oil in a pot over medium heat. Sauté 1/3 of the red onion, half of the pigeon peas, and half of the sweet peppers for 2 to 3 minutes. Add the rice and stir for 1 minute.

3. 3

   Pour in the water, add 1/4 teaspoon salt and the bay leaf, and once it comes to a boil reduce to low heat. Cover and cook for 18 to 20 minutes until the rice is tender. Turn off the heat, add 2 tablespoons fresh cilantro, fluff with a fork, and keep covered.

4. 4

   While the rice cooks, place the pumpkin in a small saucepan with the fish stock or water. Cook over medium heat for 10 to 12 minutes until very soft.

5. 5

   Heat another large skillet with 1 tablespoon (15 ml) oil over medium-high heat. Sear the fish fillets for 2 to 3 minutes per side, until lightly cooked on the outside. Transfer to a plate; they will finish cooking in the sauce.

6. 6

   In the same skillet, lower to medium heat and add the remaining tablespoon of oil. Sauté the remaining red onion, the rest of the sweet peppers, and the remaining garlic for 3 minutes. Add the chopped tomato and tomato paste, and cook 2 minutes more.

7. 7

   Blend the cooked pumpkin with its cooking liquid until smooth. Add it to the skillet along with the remaining tablespoon of sour orange juice, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 3 to 4 minutes, stirring, until slightly thickened.

8. 8

   Return the fish to the skillet, spoon the sauce over it, and cook on low for 4 to 6 minutes, until the center of the fish is opaque and reaches 145 °F / 63 °C.

9. 9

   In another skillet, melt the butter over medium heat. Add the ripe plantain slices and sear them for 2 to 3 minutes per side until golden and glossy.

10. 10

    Serve a bed of pigeon pea rice, place the fish with plenty of pumpkin sauce on top or alongside, and finish with the remaining fresh cilantro. Serve with the seared ripe plantain slices.