Catfish Fillet in Goldenberry Coconut Sauce with Green Plantain Cakes

Instructions

1. 1

   Season the catfish fillets with half of the salt, black pepper, cumin, and half of the lime juice. Let them rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   Cook the green plantains in a pot with enough water for 18 to 20 minutes, until tender but still firm. Drain, let them cool slightly, and grate or mash them.

3. 3

   Mix the cooked plantain with the precooked cornmeal, 1 tablespoon of cilantro, 1 tablespoon of scallions, and a pinch of salt. Shape into 8 small cakes and set aside.

4. 4

   In a large skillet, heat 2 tablespoons of oil over medium heat. Brown the plantain cakes for 3 to 4 minutes per side until crisp and golden. Remove and keep warm.

5. 5

   In the same skillet, add 1 more tablespoon of oil and the butter. Sauté the remaining scallions, tomato, red bell pepper, and garlic for 6 to 8 minutes until a thick hogao forms.

6. 6

   Add the goldenberries, grated panela, annatto or paprika, and fish stock or water. Cook for 5 minutes, gently pressing some of the goldenberries so they release their juices.

7. 7

   Pour the coconut milk into the skillet, stir well, and simmer over medium-low heat for 6 to 8 minutes until the sauce becomes creamy. Adjust with the remaining salt and add the rest of the lime juice.

8. 8

   While the sauce cooks, lightly pat the marinated catfish fillets dry. In another skillet, heat the final tablespoon of oil over medium-high heat and sear the fillets for 3 minutes per side, until cooked through and easily flaked.

9. 9

   If you prefer to finish them in the oven, place them on a lightly greased tray and bake at 400 °F / 200 °C for 6 to 8 minutes after searing.

10. 10

    Transfer the catfish fillets to the goldenberry coconut sauce, spoon the sauce over them, and cook 2 more minutes over low heat so the flavors meld.

11. 11

    Serve each portion with one catfish fillet, plenty of sauce on top, and 2 green plantain cakes on the side. Finish with the remaining fresh cilantro sprinkled over the top.