Lime Seco-Style Fish with Creamy Lima Beans and Minted Criolla Salsa

Instructions

1. 1

   1. Season the fish fillets with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 1 tbsp lime juice. Let them rest for 10 minutes while you prepare the remaining ingredients.

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   2. Place the sweet potato in a small pot with 500 ml (2 cups) water and a pinch of salt. Cook over medium heat for 12 to 15 minutes, until tender but not falling apart. Drain and keep warm.

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   3. For the creamy lima beans, heat 1 tbsp oil in a medium skillet over medium heat. Add one third of the chopped garlic and 60 g (about 1/2 cup) of the red onion. Sauté for 2 to 3 minutes. Stir in the lima beans, evaporated milk, cumin, 2 g (1/4 tsp) salt, and 1/2 tsp pepper. Cook for 6 to 8 minutes, lightly mashing some of the beans for a creamy texture. Keep warm over very low heat.

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   4. For the criolla salsa, combine the remaining red onion, reserving 60 g (1/2 cup) for the seco sauce, with the mint, ají limo, 2 tbsp lime juice, 1/4 tsp salt, and 1 tbsp oil in a bowl. Gently massage the onion with the dressing and let it rest for 10 minutes.

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   5. Blend the cilantro with the chicha de jora and the fish stock or water until smooth and bright green. Set aside.

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   6. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear the fish for 2 minutes per side, just until lightly browned on the outside. Transfer to a plate; it will finish cooking later.

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   7. In the same skillet, lower the heat to medium and add the last tablespoon of oil. Sauté the reserved 60 g (1/2 cup) red onion and the remaining garlic for 2 minutes. Add the ají amarillo paste and cook 1 minute more, stirring so it does not stick.

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   8. Pour the blended cilantro, chicha de jora, and stock mixture into the skillet. Add the remaining salt and cook for 5 minutes over medium heat, until the sauce reduces slightly and becomes fragrant.

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   9. Return the fish fillets to the skillet, spoon the sauce over them, and cook for 4 to 6 minutes over medium-low heat, until the fish is tender and reaches a safe internal temperature of 63 °C / 145 °F.

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    10. If you want to keep the dish warm before serving, place the lima beans and sweet potato in an oven-safe dish at 95 °C / 200 °F for up to 10 minutes.

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    11. To serve, spoon the creamy lima beans onto plates, arrange the sweet potato slices on the side or underneath, top with a fish fillet and plenty of green sauce, and finish with the minted criolla salsa over the top or alongside.