Caribbean Yuca and Fish Roll with Sweet Pepper Sofrito, Citrusy Coconut Sauce, and Green Mango Salad

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a baking tray or baking dish with 1 tablespoon of the olive oil.

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   2. Cook the yuca in a pot of water with 1 teaspoon of salt for 20 to 25 minutes, until very tender. Drain well, remove any tough central fibers, and mash while hot until smooth.

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   3. Mix the mashed yuca with the cassava flour or tapioca starch, 2 tablespoons of coconut milk, a pinch of black pepper, and half of the chopped cilantro. Knead briefly until a soft, workable, non-sticky dough forms. Keep warm.

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   4. While the yuca cooks, season the fish with the juice and zest of 1 lime, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the ground cumin.

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   5. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the white onion, red bell pepper, sweet chili pepper, garlic, and thyme for 5 to 6 minutes, until fragrant and tender.

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   6. Add the seasoned fish to the sofrito and cook for 3 to 4 minutes, stirring gently, just until it loses its raw appearance and flakes into large pieces. Stir in the remaining cilantro and remove from the heat. Let cool slightly.

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   7. Place the yuca dough between two sheets of parchment paper or on a lightly oiled clean surface and spread it into a rectangle about 10 x 12 inches and 1/2 inch thick.

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   8. Spread the fish filling down the center, leaving the edges clear. Using the paper or a spatula, roll the dough into a compact log and seal the ends well.

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   9. Transfer the roll to the prepared tray, brush it with a little olive oil, and bake for 22 to 25 minutes at 200 °C / 400 °F, until firm and lightly golden outside.

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    10. For the sauce, heat the remaining coconut milk, the juice of 1 lime, a pinch of salt, and a few grinds of black pepper in a small saucepan. Cook over low heat for 3 to 4 minutes, without boiling hard, until lightly combined.

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    11. For the salad, toss the green mango, cucumber, red onion, apple cider vinegar, brown sugar, 1 tablespoon olive oil, and a pinch of salt. Let stand for 10 minutes so the flavors soften and blend.

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    12. Let the roll rest for 5 minutes after baking. Slice into thick portions and serve with the citrusy coconut sauce spooned over or alongside, plus the fresh green mango salad.

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    13. If you want to reheat it, warm it in the oven at 180 °C / 350 °F for 8 to 10 minutes to preserve the roll’s texture.