Honduran Fish in Toasted Cashew Sauce with Light Coconut Rice and Green Plantain Slices

Instructions

1. 1

   Season the fish fillets with the lime juice, 1 teaspoon of salt, black pepper, and half of the chopped garlic. Let them rest for 10 minutes while you prepare the rest.

2. 2

   For the sauce, heat a skillet over medium heat and add 1 tablespoon of oil. Sauté the toasted cashews for 1 minute to refresh their aroma. Add the tomato, bell pepper, half of the onion, the remaining garlic, annatto, and cumin. Cook for 5 minutes, stirring occasionally, until the tomato softens.

3. 3

   Transfer the cashew mixture to a blender with 1 cup of water and 1/2 cup coconut milk. Blend until smooth and creamy.

4. 4

   For the rice, heat a medium pot over medium heat and add 1 tablespoon of oil. Add the remaining onion and sauté for 2 minutes. Stir in the rinsed rice and cook for 1 minute. Pour in 1/2 cup coconut milk and 1 1/4 cups water, add 1/2 teaspoon salt, and bring to a boil.

5. 5

   Once the rice boils, reduce the heat to low, cover the pot, and cook for 18 minutes until tender. Turn off the heat and let it rest, covered, for 5 minutes.

6. 6

   While the rice cooks, heat 1 tablespoon of oil in a wide skillet over medium-high heat. Sear the fish fillets for 2 to 3 minutes per side, depending on thickness, until just barely cooked through. Carefully remove them to a plate.

7. 7

   In the same skillet, pour in the blended sauce and cook over medium heat for 4 minutes, stirring often, until slightly thickened. Return the fish to the skillet and cook 3 minutes more over low heat so it finishes cooking in the sauce. Add the culantro or cilantro and adjust the salt if needed.

8. 8

   For the plantain slices, heat the frying oil in a deep skillet to 350°F/175°C. Fry the green plantain slices in batches for 3 to 4 minutes, until golden and crisp. Drain on paper towels and sprinkle with a pinch of salt.

9. 9

   Fluff the rice with a fork. Serve a base of coconut rice, place the fish fillets on top or alongside with plenty of cashew sauce, and add the freshly fried green plantain slices on the side.