Corvina and Shrimp Skillet with Green Coconut Sauce, Cilantro Rice, and Charred Cucumber

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the corvina fillets and shrimp dry with paper towels. Season both with 1 teaspoon salt, black pepper, sweet paprika, ground cumin, and the zest of 1 lime.

2. 2

   Place the jasmine rice in a medium saucepan with the vegetable broth or water and a pinch of salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes until tender. Turn off the heat and let it rest, covered, for 5 minutes.

3. 3

   While the rice cooks, place the cucumber on a tray. Toss it with 1 tablespoon olive oil and a pinch of salt. Roast for 10 to 12 minutes at 220 °C / 425 °F, turning once, until charred on the edges but still firm.

4. 4

   In a small skillet, melt 1 tablespoon butter with 1/2 tablespoon olive oil over medium heat. Add half of the garlic, half of the shallot, and the jalapeño. Cook for 2 minutes without letting it brown too much. Add the spinach and cook for 1 minute until wilted.

5. 5

   Transfer the spinach mixture to a blender or blending cup. Add the coconut milk, half of the cilantro, the juice of 1 lime, and the honey. Blend until you have a smooth green sauce. Taste and adjust with a little salt if needed.

6. 6

   Fluff the cooked rice with a fork and mix it with 1/2 tablespoon olive oil, 1 tablespoon butter, and half of the remaining chopped cilantro. Keep warm.

7. 7

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Add the corvina fillets and sear for 2 minutes on the first side. Turn them over and cook 1 minute more. Transfer to a plate.

8. 8

   In the same skillet, add 1/2 tablespoon olive oil, the rest of the garlic, and the rest of the shallot. Cook for 1 minute. Add the shrimp and sauté for 2 to 3 minutes until almost cooked through.

9. 9

   Pour the green coconut sauce into the skillet with the shrimp and let it gently simmer for 1 minute. Return the corvina to the skillet, nestling it into the sauce. Transfer the skillet to the oven and bake for 5 to 6 minutes at 220 °C / 425 °F, until the fish is opaque and the shrimp are fully cooked.

10. 10

    Remove from the oven. Add the charred cucumber to one side of the skillet or serve it on the side. Finish with the juice of the remaining lime and the remaining cilantro over the top.

11. 11

    Serve a bed of cilantro rice on each plate. Top with a corvina fillet, some shrimp, plenty of green coconut sauce, and the charred cucumber.