Wood-Fired Style Tilapia with Casabe Crust, Sweet Pepper Cream, and Warm Black-Eyed Pea Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the tilapia fillets dry with paper towels and season them with 20 ml (1 tbsp) lime juice, cumin, 4 g (3/4 tsp) salt, black pepper, and half of the chopped garlic. Let them rest for 10 minutes.

2. 2

   2. Crush the cassava flatbread into fine crumbs. Mix it with 10 g (about 1/2 cup) chopped cilantro and 15 ml (1 tbsp) vegetable oil. Press this mixture onto the top side of each fillet to create a light crust.

3. 3

   3. Place the fillets on a lightly greased baking tray with 5 ml (1 tsp) oil. Bake for 10 to 12 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust is set. For deeper color, broil for 1 to 2 more minutes, watching closely.

4. 4

   4. Meanwhile, make the sweet pepper cream. Heat the butter and 5 ml (1 tsp) oil in a skillet over medium heat. Sauté the white onion, the remaining garlic, and the sweet peppers for 6 to 8 minutes, until softened.

5. 5

   5. Add the coconut milk, 2 g (about 1/4 tsp) salt, and grated panela. Simmer over low heat for 5 minutes. Blend with 5 g (about 1/4 cup) cilantro until smooth. Return the cream to the skillet and keep warm over very low heat.

6. 6

   6. For the warm salad, heat the remaining oil in another skillet over medium heat. Add the red onion and cook for 2 minutes. Stir in the sweet corn, black-eyed peas, and tomato. Cook for 3 to 4 minutes, stirring gently.

7. 7

   7. Season the salad with the vinegar, the remaining 20 ml (1 tbsp) lime juice, a pinch of salt, and the rest of the chopped cilantro. Cook 1 more minute and remove from the heat.

8. 8

   8. Spoon a layer of sweet pepper cream onto each plate. Top with a casabe-crusted tilapia fillet and serve with the warm black-eyed pea salad. Adjust salt if needed and serve immediately.