Cuban Tilapia in Warm Sour Orange Escabeche with Coconut Rice and Tender Green Beans

Instructions

1. 1

   Season the tilapia fillets with 4 g (3/4 tsp) salt, black pepper, 1 g (1/2 tsp) cumin, 1 g (1/2 tsp) oregano, and half of the chopped garlic. Drizzle with 30 ml (2 tbsp) of the sour orange juice and let rest for 10 minutes in the refrigerator.

2. 2

   In a medium saucepan, combine the white rice, coconut milk, water, 2 g (1/4 tsp) salt, and a pinch of the remaining cumin. Bring to a boil, reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest covered for 5 minutes.

3. 3

   While the rice cooks, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the green beans with 30 ml (2 tbsp) water and a pinch of salt. Cook for 4 to 5 minutes, stirring, until tender-crisp. Remove and set aside.

4. 4

   In the same skillet, add 15 ml (1 tbsp) olive oil and heat over medium heat. Add the white onion, red bell pepper, remaining garlic, bay leaf, remaining cumin, remaining oregano, and brown sugar. Cook for 6 to 8 minutes until the onion softens and becomes lightly glossy.

5. 5

   Pour the remaining sour orange juice and the white vinegar into the skillet with the vegetables. Cook for 2 minutes to create a warm, fragrant escabeche. Taste and adjust with the remaining salt if needed. Transfer the mixture to a plate and keep warm.

6. 6

   Lightly pat the tilapia fillets dry with paper towels. Add the final 15 ml (1 tbsp) olive oil to the skillet and heat over medium-high. Sear the tilapia for 2 to 3 minutes per side, until just cooked through and flaking easily. If you prefer to finish it in the oven, transfer it to a tray and bake at 400°F / 200°C for 4 to 5 minutes.

7. 7

   Return the warm escabeche to the skillet, place the tilapia fillets on top, and cook for 1 minute over low heat so the flavors come together without breaking the fish.

8. 8

   Fluff the coconut rice with a fork and mix in half of the fresh cilantro. Serve a portion of rice with green beans on the side. Place a tilapia fillet over or beside the rice and spoon plenty of onion and pepper escabeche over it. Finish with the remaining cilantro and lime slices.