Honduran Fish in Toasted Cashew Sauce with Garlic Yuca and Cabbage-Pineapple Salad

Instructions

1. 1

   1. Season the fish fillets with 1 tablespoon (15 ml) lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and the ground annatto. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Place the cashews in a dry skillet over medium heat and toast for 3 to 4 minutes, stirring constantly, until golden and fragrant. Remove from the heat so they do not burn.

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   3. In a blender, combine the toasted cashews, tomatoes, half of the onion, half of the garlic, the red sweet pepper, the cumin, and the water or light broth. Blend until as smooth as possible.

4. 4

   4. Heat 1 tablespoon (15 ml) vegetable oil in a wide skillet over medium heat. Pour in the blended sauce, add half of the culantro or fresh cilantro, and cook for 8 to 10 minutes, stirring often, until slightly thickened. Adjust with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

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   5. For the yuca, place the pieces in a pot with enough water to cover and 1/2 teaspoon salt. Cook over medium heat for 20 to 25 minutes until tender. Drain the yuca and remove the fibrous core if needed.

6. 6

   6. Heat the butter and 1/2 tablespoon (7 ml) vegetable oil in a skillet. Add the remaining garlic and sauté for 30 seconds. Add the cooked yuca and toss for 3 to 4 minutes until coated with the garlic and butter. Keep warm.

7. 7

   7. In a bowl, combine the green cabbage, fresh pineapple, the remaining onion, 2 tablespoons (30 ml) lime juice, white vinegar, brown sugar, 1/4 teaspoon salt, and the remaining culantro or fresh cilantro. Mix well and let stand for 5 minutes.

8. 8

   8. Pat the fish fillets dry with paper towels if they released too much moisture. Heat the remaining vegetable oil in a large skillet over medium-high heat and cook the fish for 3 to 4 minutes per side, depending on thickness, until golden and cooked through.

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   9. If you prefer to finish the fish in the oven, transfer it to an oven-safe tray and bake at 375°F (190°C) for 4 to 6 minutes after searing, until it flakes easily with a fork.

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    10. Serve a portion of garlic yuca, place a fish fillet on top or alongside, spoon the warm cashew sauce over it, and finish with the cabbage-pineapple salad on the side.