Andean Trout with Mortiño and Annatto Sauce, Coconut Quinoa, and Toasted Corn

Instructions

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   1. Rinse the quinoa under cold water until it stops foaming. Place it in a saucepan with the coconut milk, water, and 1/2 teaspoon salt. Bring to a boil over medium heat, then reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

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   2. While the quinoa cooks, heat a large skillet over medium-high heat. Add 1/2 tablespoon vegetable oil and the cooked corn kernels. Toast for 4 to 5 minutes, stirring occasionally, until lightly browned in spots. Remove and set aside.

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   3. Season the trout fillets on both sides with 1 teaspoon salt, black pepper, and ground cumin. Add 1 tablespoon lime juice and let rest for 10 minutes.

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   4. For the sauce, heat 1 tablespoon annatto oil in a saucepan over medium heat. Sauté the onion for 4 minutes until softened. Add the garlic and cook 1 minute more.

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   5. Add the mortiño, grated panela, and fish stock or water to the saucepan. Cook over medium heat for 8 to 10 minutes, lightly crushing some of the berries with a spoon to create a rustic sauce. Add the remaining 1 tablespoon lime juice and adjust with 1/2 teaspoon salt.

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   6. Mix the toasted corn into the cooked quinoa along with half of the chopped culantro. Keep warm over very low heat for 1 to 2 minutes.

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   7. Heat a wide skillet over medium-high heat. Add the remaining 1/2 tablespoon vegetable oil and the remaining 1 tablespoon annatto oil. Place the trout fillets skin-side down and cook for 4 to 5 minutes until the skin is crisp. Carefully flip and cook 2 to 3 minutes more, until the fish is just cooked through and flakes easily.

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   8. If you prefer to finish the trout in the oven, preheat the oven to 400 °F / 200 °C and bake the seared fillets for 3 to 4 minutes after crisping the skin.

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   9. Spoon the coconut quinoa with toasted corn onto each plate. Place a trout fillet on top, spoon over the warm mortiño sauce, and finish with the remaining chopped culantro.

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    10. Serve immediately, ideally with a few extra drops of lime juice if you want a brighter finish.