Honduran Fish with Rosquilla Crust, Roasted Tomato Chirmol, and Garlic Yuca Mash

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking sheet with 1 tablespoon of vegetable oil.

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   2. Cook the yuca in a pot with water and 1 teaspoon of salt for 20 to 25 minutes, until very tender. Drain and remove any tough inner fibers.

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   3. While the yuca cooks, place the whole tomatoes and half of the onion in a skillet or on a griddle over medium-high heat and roast for 8 to 10 minutes, turning them, until the tomatoes are charred outside and soft inside.

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   4. Finely chop the roasted tomatoes. Mix them in a bowl with the roasted onion, red sweet pepper, 2 minced garlic cloves, cilantro, white vinegar, 1 tablespoon lime juice, 1 tablespoon vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set the chirmol aside.

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   5. Crush the corn rosquillas into medium crumbs. Mix them with the ground cumin, achiote powder, and 1 tablespoon vegetable oil.

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   6. Pat the fish fillets dry with paper towels. Season them with 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Press each fillet into the rosquilla mixture to form a crust on one side.

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   7. Place the fillets on the baking sheet with the crust side facing up. Bake for 12 to 15 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust is golden.

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   8. Mash the hot yuca with the butter, milk, 4 finely grated garlic cloves, the remaining salt, and a little more black pepper to taste until rustic and smooth. If needed, add 1 or 2 tablespoons of hot water to adjust the texture.

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   9. To serve, spread a bed of yuca mash on each plate, arrange the rosquilla-crusted fish on top, and finish with a generous spoonful of roasted tomato chirmol.

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    10. Serve immediately to keep the crust crisp and preserve the contrast between the warm mash and the fresh chirmol.