Honduran Fish in Jicama, Coconut and Sweet Pepper Sauce with Red Bean Cakes

Name: Honduran Fish in Jicama, Coconut and Sweet Pepper Sauce with Red Bean Cakes
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 21 oz white fish fillets; 2 tbsp lime juice; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp ground annatto; 3 tbsp vegetable oil; 1 1/4 cups peeled jicama in small cubes; 1 cup chopped white onion; 1 cup chopped red sweet pepper; 3 cloves minced garlic; 1 1/4 cups chopped ripe tomato; 1 cup coconut milk; 1/2 cup chopped culantro or cilantro; 1 1/2 cups cooked and drained red beans; 2/3 cup ground corn or masa harina; 1/2 cup grated dry cheese; 1 large egg; 1/4 tsp ground cumin; 2 tbsp water

An original Honduran-inspired dish featuring seared fish fillets in a mild jicama, coconut, tomato, and sweet pepper sauce, served with golden red bean and corn cakes. It brings warm Honduran flavors, a creamy texture, and a delicious contrast between fresh vegetables and homestyle bean cakes.

30 minPrep

35 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g white fish fillets (como tilapia or róbalo, skinless)
30 ml lime juice (for marinar the pescado)
8 g salt (divided)
2 g black pepper (divided)
3 g ground annatto (divided)
45 ml vegetable oil (divided)
180 g peeled jicama in small cubes (for the sauce)
120 g chopped white onion (divided)
120 g chopped red sweet pepper (divided)
9 g minced garlic (divided)
200 g chopped ripe tomato (for the sauce)
240 ml coconut milk (without endulzar)
16 g chopped culantro or cilantro (divided)
300 g cooked and drained red beans (for the tortitas)
80 g ground corn or masa harina (for the tortitas)
50 g grated dry cheese (for the tortitas)
50 g egg (for ligar the tortitas)
1 g ground cumin (for the tortitas)
30 ml water (solo si the mezcla of tortitas necesita aflojarse)

Nutrition facts

per serving

482 kcal

Calories

32 g

Protein

28 g

Carbs

25 g

Fat

6 g

Fiber

22 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsFish

Instructions

1
1. In a bowl, marinate the fish fillets with the lime juice, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of ground annatto. Let them rest for 15 minutes in the refrigerator.
2
2. Meanwhile, prepare the bean cake mixture. Mash the cooked red beans in a bowl and mix them with the ground corn or masa harina, grated dry cheese, egg, half of the chopped onion, half of the minced garlic, ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon of chopped culantro or cilantro. If the mixture feels too dry, add the water. Shape into 8 small cakes.
3
3. Heat a large skillet over medium heat and add 1 1/2 tablespoons vegetable oil. Brown the cakes for 3 to 4 minutes per side until firm and deeply golden. Remove and keep warm.
4
4. In the same skillet, add 1/2 tablespoon more vegetable oil if needed and sear the fish fillets for 2 minutes per side over medium-high heat. They should not be fully cooked yet. Carefully remove them to a plate.
5
5. For the sauce, lower the heat to medium and add the remaining vegetable oil. Sauté the remaining onion, remaining red sweet pepper, and remaining garlic for 3 minutes. Add the diced jicama, chopped tomato, and the rest of the ground annatto, and cook for 5 minutes, stirring occasionally.
6
6. Pour the coconut milk into the skillet, add the remaining salt, and cook for 4 to 5 minutes until the jicama is tender but still slightly crisp. Stir in the remaining chopped culantro or cilantro and adjust black pepper to taste.
7
7. Return the fish fillets to the skillet, spoon the sauce over them, and cook over low heat for 6 to 8 minutes more, until the fish is cooked through and flakes easily. If you prefer to finish it in the oven, transfer the oven-safe skillet to 350°F / 175°C for 6 minutes.
8
8. Serve each portion with one fish fillet covered in jicama, coconut, and sweet pepper sauce, alongside 2 warm red bean cakes.
9
9. If you want to reheat the cakes before serving, place them on a tray and bake at 350°F / 175°C for 5 minutes.

Chef tips

For a thicker sauce, mash a few spoonfuls of the cooked jicama and stir it back into the skillet. A firm white fish works best so it does not break apart while finishing in the sauce.

Substitutions

You can use black beans instead of red beans. Dry cheese may be replaced with well-crumbled fresh cheese, and jicama can be swapped for chayote for a different variation, though the final flavor will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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