Honduran Fish in Roasted Baby Corn and Cilantro Sauce with Golden Yuca and Radish Chimol

Instructions

1. 1

   1. Place the yuca in a pot with enough water and 4 g salt. Cook over medium heat until tender, 18 to 22 minutes. Drain, remove any tough center fiber, and set aside.

2. 2

   2. Meanwhile, season the fish fillets with 20 ml (1 tbsp + 1 tsp) sour orange juice, 4 g salt, 1 g black pepper, 1 tsp cumin, dried oregano, and 2 grated garlic cloves. Let rest for 10 minutes.

3. 3

   3. For the sauce, heat a large skillet over medium-high heat. Add 1 tbsp oil and toast the baby corn with half of the onion and 1 garlic clove for 5 to 7 minutes, until the corn and onion develop browned spots. Stir in the achiote paste and cook 30 seconds more.

4. 4

   4. Transfer the toasted baby corn, onion, garlic, 20 g fresh cilantro, butter, fish stock or water, 30 ml (2 tbsp) sour orange juice, 1/4 tsp black pepper, and 1 g salt to a blender. Blend until smooth.

5. 5

   5. Pour the sauce into a small saucepan and cook over low heat for 6 to 8 minutes, stirring occasionally, until slightly thickened. Adjust salt if needed and keep warm.

6. 6

   6. For the chimol, combine the tomato, radishes, remaining half of the onion, red sweet pepper, 1 finely chopped garlic clove, white vinegar, 10 ml (2 tsp) sour orange juice, 2 tbsp extra cilantro, 1 g salt, and a pinch of black pepper in a bowl. Set aside.

7. 7

   7. Heat a wide skillet over medium heat with 1 tbsp oil. Add the cooked yuca and brown for 6 to 8 minutes, turning, until golden at the edges. Add 1 chopped garlic clove at the end and cook 30 seconds more. Remove and keep warm.

8. 8

   8. In the same skillet, add the remaining tablespoon of oil and cook the fish fillets over medium heat, 3 to 4 minutes per side depending on thickness, until cooked through and easily flaked.

9. 9

   9. If you want to keep everything warm before serving, transfer the fish and yuca to an oven preheated to 200 °F / 95 °C for no more than 5 minutes.

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    10. Serve a base of roasted baby corn sauce on each plate, place the fish on top, add the golden yuca on the side, and finish with a generous spoonful of radish chimol and a few fresh cilantro leaves.