Honduran Fish in Loroco and Toasted Corn Sauce with Yuca in Cilantro Mojo

Name: Honduran Fish in Loroco and Toasted Corn Sauce with Yuca in Cilantro Mojo
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Hondureña
Ingredients: 24.7 oz firm white fish fillets; 28.2 oz peeled yuca in chunks; 2.8 oz loroco buds; 1/2 cup toasted yellow corn; 1 1/4 cups white onion, chopped; 1 tbsp garlic, minced; 1/2 cup culantro or cilantro, chopped; 1/2 cup sour orange juice; 1 cup coconut milk; 1 cup fish or vegetable broth; 3 tbsp vegetable oil; 2 tbsp butter; 1 tsp ground annatto; 1/2 tsp ground cumin; 1 3/4 tsp salt; 1/2 tsp black pepper; 2 leaves bay leaves

Golden, juicy fish fillets served with a dairy-free loroco and toasted corn sauce, alongside tender yuca dressed in a citrusy cilantro, garlic, and onion mojo. This is an original Honduran-inspired recipe with homey, aromatic, deeply local flavors.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g firm white fish fillets (tilapia, mero or pargo en 4 porciones)
800 g peeled yuca in chunks (retirar the fibra central si es necesario)
80 g loroco buds (fresh or descongelado)
70 g toasted yellow corn (granos tostados lightly machacados)
180 g white onion, chopped (divided for sauce and mojo)
18 g garlic, minced (divided)
20 g culantro or cilantro, chopped (for the mojo)
120 ml sour orange juice (divided)
240 ml coconut milk (without sugar)
240 ml fish or vegetable broth (for the sauce)
45 ml vegetable oil (divided)
28 g butter (for enriquecer the sauce and the mojo)
4 g ground annatto (for color and sabor)
2 g ground cumin (for the pescado)
10 g salt (or to taste, divided)
2 g black pepper (freshly ground)
2 unit bay leaves (for cocer the yuca)

Nutrition facts

per serving

480 kcal

Calories

33 g

Protein

31 g

Carbs

24 g

Fat

4 g

Fiber

27 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

DairyFish

Instructions

1
1. Season the fish fillets with 30 ml (2 tbsp) sour orange juice, ground annatto, ground cumin, 4 g (3/4 tsp) salt, and black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Place the yuca in a pot with enough water to cover it, then add the bay leaves and 3 g (1/2 tsp) salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until tender but not falling apart. Drain, remove the bay leaves, and keep warm.
3
3. While the yuca cooks, heat a wide skillet over medium heat. Add 15 ml (1 tbsp) vegetable oil and toast the yellow corn for 2 to 3 minutes, stirring constantly, until nutty and deeper golden. Remove and set aside.
4
4. In the same skillet, add another 15 ml (1 tbsp) vegetable oil. Sauté 120 g (about 3/4 cup) of the white onion and half of the garlic for 3 to 4 minutes. Stir in the loroco and cook 2 minutes more. Add the toasted corn, broth, and coconut milk. Cook over medium heat for 6 to 8 minutes, until slightly reduced.
5
5. Add 14 g (1 tbsp) butter to the sauce and stir until melted. Blend the sauce with a blender or immersion blender until semi-rustic in texture. Return the sauce to the skillet and keep over very low heat.
6
6. Heat another large skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) vegetable oil. Sear the fish fillets for 3 to 4 minutes per side, depending on thickness, until cooked through and flaking easily. If you prefer to finish them in the oven, transfer them to a preheated oven at 400°F / 200°C for 4 to 6 minutes.
7
7. For the mojo, heat a small skillet over medium heat. Melt the remaining 14 g (1 tbsp) butter and sauté the rest of the onion and garlic for 2 to 3 minutes. Add the chopped culantro or cilantro, the remaining 90 ml (6 tbsp) sour orange juice, and 3 g (1/2 tsp) salt. Cook 1 minute more.
8
8. Toss the hot yuca with the cilantro mojo so it absorbs the flavor well. Taste and adjust with more salt if needed.
9
9. Serve a bed of yuca mojo on each plate, place a fish fillet on top or alongside, and spoon over plenty of loroco and toasted corn sauce. Serve immediately.

Chef tips

If the loroco tastes very strong, rinse and drain it before using. For a thicker sauce, let it reduce 2 extra minutes after blending. The yuca should be tender but still intact so it does not fall apart when tossed with the mojo.

Substitutions

You can use grouper, tilapia, snook, or snapper. If sour orange is unavailable, use half orange juice and half lime juice. Culantro can be replaced with cilantro. For a dairy-free version, replace the butter with more vegetable oil.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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