Honduran Fish in Toasted Cashew and Sweet Pepper Sauce with Golden Yuca

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the yuca in a pot with enough water and 1 teaspoon of salt. Boil for 18 to 20 minutes, until tender but not falling apart. Drain well and remove any tough center fibers.

2. 2

   While the yuca cooks, season the fish fillets with 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes.

3. 3

   For the sauce, heat 1 tablespoon oil in a skillet over medium heat. Add half of the onion, half of the garlic, and the red sweet pepper. Cook for 4 minutes until softened. Add the tomatoes, annatto, cumin, and toasted cashews. Cook 5 more minutes, stirring.

4. 4

   Transfer the sauce mixture to a blender with the vegetable broth or water and 2 tablespoons chopped cilantro. Blend until smooth and creamy.

5. 5

   In the same skillet, heat 1 tablespoon oil over medium heat. Pour in the blended sauce and cook for 6 to 8 minutes, stirring occasionally, until slightly thickened. Adjust with a pinch of salt and pepper.

6. 6

   Heat the remaining tablespoon of oil in a wide skillet over medium-high heat. Sear the fish fillets for 2 minutes per side, being careful not to break them.

7. 7

   Transfer the seared fillets to the skillet with the sauce and cook 3 to 4 minutes more over low heat, spooning sauce over them until fully cooked and juicy.

8. 8

   Place the cooked yuca on a baking tray. Toss it with the butter, the remaining onion, the remaining garlic, 1 tablespoon lime juice, and a pinch of salt and pepper. Bake for 12 to 15 minutes at 200 °C / 400 °F, turning once, until golden on the edges.

9. 9

   Remove the yuca from the oven and sprinkle with the remaining chopped cilantro. Serve each portion with fish covered in cashew sauce and a side of golden yuca.

10. 10

    For a brighter finish, add a few extra drops of lime juice just before serving if desired.