Honduran Fish in Baby Corn, Coconut and Cilantro Sauce with Golden Yuca

Instructions

1. 1

   1. Season the fish fillets with 30 ml (2 tbsp) lime juice, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the ground annatto, and half of the chopped garlic. Let them rest for 10 minutes in the refrigerator.

2. 2

   2. Place the cassava in a pot with the water and add 2 g (1/4 tsp) salt. Cook over medium heat for 20 to 25 minutes, until tender but not falling apart. Drain, remove the woody core if needed, and set aside.

3. 3

   3. While the cassava cooks, blend the baby corn with the coconut milk, tomato, half of the onion, half of the sweet pepper, the cumin, and 10 g (1/4 cup) of cilantro until smooth.

4. 4

   4. Heat 15 ml (1 tbsp) vegetable oil in a wide skillet over medium heat. Add the remaining onion, remaining sweet pepper, and remaining garlic. Sauté for 3 to 4 minutes until fragrant.

5. 5

   5. Pour the blended sauce into the skillet, add the dried oregano, remaining salt, and remaining black pepper. Cook over medium-low heat for 8 minutes, stirring occasionally, until the sauce thickens slightly.

6. 6

   6. In another skillet, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Sear the fish fillets for 2 minutes per side, until lightly colored but not fully cooked.

7. 7

   7. Transfer the seared fillets to the skillet with the sauce. Cover 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 in the oven, you can bake it covered at 350°F / 175°C for 6 minutes.

8. 8

   8. To brown the cassava, heat the remaining 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Add the cooked cassava and brown for 5 to 7 minutes, turning, until the edges are golden. Season with the remaining lime juice and a pinch of salt.

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   9. Stir half of the remaining cilantro into the sauce and cook 1 minute more. Taste and adjust salt if needed.

10. 10

    10. Serve a portion of golden cassava with one fish fillet and plenty of the baby corn coconut sauce on top. Finish with the remaining fresh cilantro.