Catfish Fillet with Green Plantain Crust, Coconut Tomato Stew and Cimarrón Herb

Name: Catfish Fillet with Green Plantain Crust, Coconut Tomato Stew and Cimarrón Herb
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Colombiana
Ingredients: 21 oz catfish fillets; 1 1/2 cups grated green plantain; 1 1/4 cups coconut milk; 2 cups diced ripe tomato; 1 cup chopped scallions; 4 cloves garlic; 2 tbsp chopped cimarrón herb; 2 tbsp chopped fresh cilantro; 1 tsp ground cumin; 1 tbsp annatto or annatto oil; 2 tbsp vegetable oil; 2 tbsp lime juice; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp pre-cooked cornmeal; 1/4 cup water

An original Colombian-inspired recipe featuring catfish coated in a thin crust of grated green plantain and baked until golden. It is served over a gentle stew of coconut milk, fresh tomato, scallion, and cimarrón herb, finished with lime for a balanced taste that evokes Colombia’s river and coastal flavors.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

600 g catfish fillets (skinless, en 4 porciones)
250 g green plantain (pelado and grated fino)
300 ml coconut milk (without sugar)
300 g ripe tomato (chopped diced small)
100 g scallions (finely chopped)
12 g garlic (chopped or majado)
10 g cimarrón herb (chopped fino)
8 g fresh cilantro (chopped fino)
2 g ground cumin
15 ml annatto or annatto oil
30 ml vegetable oil (divided)
30 ml lime juice (freshly squeezed)
8 g salt (or to taste)
2 g black pepper (freshly ground)
20 g pre-cooked cornmeal (for ayudar a fijar the crust)
60 ml water (si es necesario for ajustar the guiso)

Nutrition facts

per serving

382 kcal

Calories

30 g

Protein

18 g

Carbs

21 g

Fat

3 g

Fiber

15 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

Fish

Instructions

1
1. Preheat the oven to 220 °C / 425 °F and lightly grease a baking tray or dish with a little of the vegetable oil.
2
2. Season the catfish fillets with 1 tablespoon lime juice, half the salt, half the black pepper, and the ground cumin. Let them rest for 10 minutes while you prepare the crust and stew.
3
3. In a bowl, combine the grated green plantain with the pre-cooked cornmeal, a pinch of salt, and 1 tablespoon vegetable oil. Mix until you have a moist, loose mixture that can cling to the fish.
4
4. Heat a wide skillet over medium heat with the annatto and 1 tablespoon of the vegetable oil. Sauté the scallions for 2 minutes. Add the garlic and cook for 30 seconds more.
5
5. Stir in the diced tomato, the remaining salt, and the remaining black pepper. Cook for 6 to 8 minutes, stirring, until the tomato breaks down into a thick stew.
6
6. Add the coconut milk and water. Simmer over medium-low heat for 8 minutes until the stew becomes lightly creamy. Add the cimarrón herb and half of the cilantro, stir, and turn off the heat.
7
7. Cover the top of each catfish fillet with a thin layer of the green plantain mixture, pressing gently so it adheres without packing it too tightly.
8
8. Place the fillets on the prepared tray and bake for 14 to 16 minutes at 220 °C / 425 °F, or until the fish is cooked through and the crust is golden around the edges.
9
9. Once out of the oven, drizzle the fillets with the remaining tablespoon of lime juice. If you want a more toasted crust, broil for 1 to 2 additional minutes, watching closely, at the same temperature, 220 °C / 425 °F.
10
10. Reheat the stew briefly if needed and spoon it into shallow bowls or plates. Set each green-plantain-crusted catfish fillet on top and finish with the remaining fresh cilantro.
11
11. Serve immediately to enjoy the crisp crust, juicy fish, and coconut tomato stew with cimarrón herb.

Chef tips

Grate the plantain on the fine side of a grater and lightly squeeze out excess starch if it seems too wet. This helps the crust brown more evenly and stay uniform.

Substitutions

You can replace catfish with other firm river fish or tilapia. If cimarrón herb is unavailable, use extra cilantro plus a little chive. The pre-cooked cornmeal can be replaced with 2 tablespoons cornstarch to help bind the crust.

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
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
View on Amazon
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
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon