Creole Tilapia with Chontaduro Crust, Soft Yam Mote, and Goldenberry Hogao

Instructions

1. 1

   1. Season the tilapia fillets with 1 tablespoon (15 ml) lime juice, 2 grated garlic cloves, 1/4 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes while you prepare the other components.

2. 2

   2. For the crust, crumble the arepa with your hands into fine crumbs. Mash the cooked chontaduro with a fork into a rustic paste and mix it with the arepa crumbs, a pinch of salt, and 1 tablespoon (15 ml) oil. Set aside.

3. 3

   3. Place the yam in a pot with 750 ml (3 cups) water and 1/2 teaspoon salt. Cook over medium heat for 18 to 22 minutes, until very tender. Drain, reserving 120 ml (1/2 cup) of the cooking liquid.

4. 4

   4. Return the yam to the pot and mash it with the coconut milk, 2 tablespoons scallions, 1/4 teaspoon cumin, and 60 to 120 ml (1/4 to 1/2 cup) of the reserved cooking liquid until you get a soft, creamy mote-like texture. Adjust with salt and pepper. Keep warm over very low heat.

5. 5

   5. For the goldenberry hogao, heat 1 tablespoon (15 ml) oil in a skillet over medium heat. Add the remaining scallions, 1 chopped garlic clove, and the annatto or paprika. Sauté for 1 minute. Add the tomato and cook for 3 minutes, stirring.

6. 6

   6. Add the goldenberries, the remaining tablespoon of lime juice, 1/4 teaspoon salt, and a pinch of pepper. Cook for 4 to 5 minutes until the goldenberries soften slightly but still hold some shape. Turn off the heat and stir in half of the chopped cilantro.

7. 7

   7. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or baking dish with a little of the remaining oil.

8. 8

   8. Pat the tilapia fillets dry with paper towels. Press the chontaduro-arepa mixture onto the top of each fillet to form an even layer. Place them on the tray, drizzle or brush with the remaining oil, and bake for 10 to 12 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust is lightly golden. For extra color, broil for 1 to 2 additional minutes, watching closely.

9. 9

   9. Spoon a bed of soft yam mote onto each plate, place a chontaduro-crusted tilapia fillet on top, and finish with a generous spoonful of goldenberry hogao. Sprinkle with the remaining fresh cilantro and serve immediately.