Honduran Tilapia in Ginger, Coconut and Chayote Sauce with Cilantro Rice

Name: Honduran Tilapia in Ginger, Coconut and Chayote Sauce with Cilantro Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Hondureña
Ingredients: 24 oz tilapia fillets; 2 tbsp lime juice; 1 1/2 tsp salt; 1/2 tsp black pepper; 4 cloves garlic; 1/2 tsp ground cumin; 2 tbsp vegetable oil; 1 cup uncooked white rice; 2 cups water; 1/2 cup fresh cilantro; 1 cup white onion; 2 cups chayote squash; 1 cup red bell pepper; 1 tbsp fresh ginger; 13.5 oz coconut milk; 1/2 tsp ground annatto; 1 large ripe plantain; 1 tbsp butter

An original Honduran-inspired recipe featuring pan-seared tilapia fillets in a gentle coconut, fresh ginger, chayote, and sweet pepper sauce, served over cilantro-scented rice. It is a balanced, homey dish that highlights tropical Honduran flavors.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

680 g tilapia fillets (skinless, en 4 porciones)
30 ml lime juice (divided)
8 g salt (divided, or to taste)
2 g black pepper (freshly ground)
12 g garlic (finely chopped, divided)
2 g ground cumin
30 ml vegetable oil (divided)
200 g uncooked white rice
480 ml water (for the arroz)
20 g fresh cilantro (chopped, divided)
150 g white onion (diced small, divided)
300 g chayote squash (pelado and diced small)
120 g red bell pepper (in strips finas)
15 g fresh ginger (grated)
400 ml coconut milk (without sugar)
2 g ground annatto
250 g ripe plantain (en medias lunas)
14 g butter

Nutrition facts

per serving

492 kcal

Calories

33 g

Protein

43 g

Carbs

22 g

Fat

4 g

Fiber

39 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Rinse the uncooked white rice under cold water. In a medium pot, heat half of the vegetable oil over medium heat, then add 30 g (1/4 cup) of the white onion and half of the garlic. Sauté for 1 to 2 minutes. Add the uncooked white rice, water, 4 g (3/4 tsp) salt, and half of the fresh cilantro. Once it boils, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender and the liquid is absorbed.
2
2. While the rice cooks, season the tilapia fillets with 15 ml (1 tbsp) lime juice, the remaining salt, black pepper, and ground cumin. Let them rest for 10 minutes in the refrigerator at 39 °F/4 °C.
3
3. In a large skillet, heat the remaining vegetable oil over medium-high heat. Sear the tilapia fillets for 2 to 3 minutes per side, until just cooked through and they reach an internal temperature of 145 °F/63 °C. Carefully remove and keep covered.
4
4. In the same skillet, add the butter. Stir in the remaining white onion, the remaining garlic, fresh ginger, red bell pepper, and chayote squash. Cook for 5 to 6 minutes over medium heat, stirring, until the vegetables begin to soften.
5
5. Add the ground annatto, coconut milk, and the remaining lime juice. Cook over medium-low heat for 8 to 10 minutes, until the chayote is tender and the sauce thickens slightly. Taste and adjust salt if needed.
6
6. Return the tilapia fillets to the skillet and spoon the ginger, coconut, and chayote sauce over them. Cook for 2 more minutes over low heat to blend the flavors without breaking the fish.
7
7. In another skillet or on a griddle, cook the ripe plantain slices over medium heat for 2 to 3 minutes per side until golden and tender. If preferred, you may brown them on a lightly greased surface.
8
8. Fluff the rice with a fork and mix in the remaining fresh cilantro. Serve a bed of cilantro rice, place the tilapia with plenty of sauce on top, and add the browned ripe plantain on the side.

Chef tips

For a thicker sauce, let the coconut milk reduce for 2 or 3 extra minutes before returning the fish. If the tilapia fillets are very thin, slightly reduce the cooking time so they do not fall apart.

Substitutions

You can substitute the tilapia with sea bass or snapper. Culantro may be replaced with cilantro. If chayote is unavailable, use zucchini, though the final flavor will be less traditional.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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