Honduran Tilapia in Silky Squash-Cilantro Sauce with White Bean Cakes

Instructions

1. 1

   1. Place the squash in a saucepan with the vegetable broth or water. Cook over medium heat for 12 to 15 minutes, until very tender. Set aside.

2. 2

   2. Meanwhile, mash the cooked white beans in a bowl until coarse. Add half of the chopped white onion, half of the chopped garlic, the beaten egg, corn flour, 1 tablespoon (15 ml) vegetable oil, 1 tablespoon (15 ml) lime juice, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

3. 3

   3. Shape the bean mixture into 8 compact cakes. If the mixture feels too soft, let it rest for 5 minutes so the corn flour can absorb moisture.

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   4. Heat a large skillet over medium heat and add 1 tablespoon (15 ml) vegetable oil. Brown the cakes for 3 to 4 minutes per side until firm and nicely colored. Transfer to a tray and keep warm in a preheated oven at 200 °F / 95 °C.

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   5. Transfer the cooked squash and its cooking liquid to a blender. Add the coconut milk, butter, the remaining garlic, half of the fresh cilantro, ground annatto, the remaining ground cumin, and blend until smooth.

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   6. Return the squash sauce to a skillet or saucepan and cook over medium-low heat for 5 minutes, stirring. Add the remaining white onion and cook 3 more minutes. Adjust with the remaining salt and black pepper to taste.

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   7. Season the tilapia fillets with the remaining lime juice, a pinch of salt, and black pepper.

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   8. In another large skillet, heat the remaining 1 tablespoon (15 ml) vegetable oil over medium-high heat. Cook the tilapia for 3 to 4 minutes per side, until golden and it reaches a safe internal temperature of 145 °F / 63 °C.

9. 9

   9. Transfer the tilapia to the skillet with the sauce and cook 2 more minutes over low heat so it absorbs flavor. Sprinkle the remaining fresh cilantro on top.

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    10. Serve each portion with one tilapia fillet covered in squash cream and 2 white bean cakes on the side.