Creole Tilapia in Passion Fruit and Annatto Sauce with Green Plantain Mash

Instructions

1. 1

   1. Place the green plantain pieces in a pot with 350 ml (1 1/2 cups) of the vegetable broth or water and 1/2 teaspoon salt. Bring to a boil over medium heat, then cover and cook for 18 to 20 minutes until very tender.

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   2. While the plantains cook, season the tilapia fillets with 1/2 teaspoon salt, black pepper, cumin, half of the chopped garlic, and 1 tablespoon lime juice. Let stand for 10 minutes.

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   3. In a wide skillet, heat 1 tablespoon vegetable oil over medium heat. Add the white part of the scallions and the sweet chili pepper or red bell pepper. Cook for 2 to 3 minutes until softened.

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   4. Add the diced tomato, the remaining garlic, and the annatto powder. Cook for 4 minutes, stirring, until a fragrant sauce base forms.

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   5. Stir in the passion fruit pulp, 150 ml (2/3 cup) of the remaining broth, and the coconut milk. Simmer over medium-low heat for 6 to 8 minutes until the sauce thickens slightly. Adjust with 1/4 teaspoon salt.

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   6. In another large skillet, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Sear the tilapia fillets for 2 to 3 minutes per side, until just cooked and easily flaked. If you prefer to finish them in the oven, transfer them to a tray and bake at 400°F / 200°C for 4 to 5 minutes.

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   7. Carefully transfer the seared fillets into the passion fruit sauce and cook everything together for 2 minutes over low heat so the fish absorbs the flavor.

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   8. Drain the cooked plantains, reserving a few spoonfuls of the cooking liquid. Place them in a bowl and mash with the butter, the green part of the scallions, 1 tablespoon chopped cilantro, and the remaining lime juice. If needed, add a little reserved liquid for a smooth but thick texture.

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   9. Taste the plantain mash and adjust with the remaining salt. For a traditional resting step, cover it for 2 minutes with a bijao leaf or aluminum foil to keep it warm and aromatic.

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    10. Spoon a bed of green plantain mash onto each plate, top with a tilapia fillet and plenty of passion fruit sauce, and finish with the remaining chopped cilantro. Serve hot.