Achira-Wrapped Trout with Corn-Lime Sauce and Toasted Hominy

Instructions

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   1. Preheat the oven to 375°F / 190°C. If the achira leaves are stiff, pass them through hot water for 20 seconds, pat dry, and set aside.

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   2. In a bowl, combine 1 tablespoon (15 ml) annatto oil, half of the garlic, half of the cilantro, the parsley, cumin, oregano, juice of 1 lime, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture over the trout fillets and let marinate for 10 minutes.

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   3. Place each fillet on an achira leaf, add a little lime zest on top, and wrap into tightly sealed packets. Arrange them on a baking tray.

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   4. Bake the trout packets for 18 to 20 minutes at 375°F / 190°C, until the fish is cooked through and juicy.

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   5. Meanwhile, heat the butter with the remaining tablespoon of annatto oil in a skillet over medium heat. Add half of the chopped onion and cook for 3 minutes. Stir in the remaining garlic and the corn kernels; cook for 5 minutes, stirring.

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   6. Add the milk and cook 4 minutes more. Blend two-thirds of the corn mixture until creamy. Return it to the skillet with the remaining third for texture. Add the fresh cheese, stir until slightly melted, and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the juice of the remaining lime. Keep over very low heat.

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   7. In another skillet, heat the vegetable oil over medium heat. Add the remaining onion and cook for 2 minutes. Add the cooked hominy with the remaining salt and pepper and sauté for 6 to 8 minutes, until lightly golden in spots. Stir in the remaining cilantro at the end.

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   8. Carefully open the achira leaf packets. Spoon the corn-lime sauce onto each plate, place the trout on top, and serve with the toasted hominy. Drizzle the packet juices over the fish for extra flavor.