Light Fish and Cashew Vatapá with Toasted Coconut Rice and Lemony Collard Greens

Instructions

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   1. Season the fish fillets with 15 ml (1 tbsp) lime juice, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Set aside while you prepare the other components.

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   2. For the vatapá, place the white bread in a bowl with 200 ml (about 3/4 cup plus 1 tbsp) coconut milk and let it soak for 5 minutes.

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   3. Heat 15 ml (1 tbsp) olive oil in a wide skillet over medium heat. Sauté 120 g (about 3/4 cup) of the onion, the red bell pepper, and 2 garlic cloves for 4 to 5 minutes until tender.

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   4. Add the tomato, sweet paprika, ground cumin, and half of the cilantro. Cook 4 minutes more until the tomato softens and breaks down slightly.

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   5. Transfer the vegetable mixture to a blender with the soaked bread and its coconut milk, the remaining coconut milk, and the cashews. Blend until very smooth.

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   6. Return the sauce to the skillet and cook over medium-low heat for 8 to 10 minutes, stirring often, until thick and creamy. Adjust with 2 g (about 1/4 tsp) salt and a pinch of pepper.

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   7. Meanwhile, make the rice: in a medium saucepan, toast the shredded coconut over medium heat for 1 to 2 minutes, stirring, until lightly golden. Add the rice, 60 g (about 1/2 cup) of the remaining onion, and 15 ml (1 tbsp) olive oil. Cook for 1 minute.

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   8. Add 480 ml (2 cups) water and 2 g (about 1/4 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the rice is tender. Let rest, covered, for 5 minutes, then fluff with a fork.

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   9. For the collard greens, heat 15 ml (1 tbsp) olive oil in another skillet over medium heat. Add the remaining 2 garlic cloves and cook for 30 seconds. Add the collard greens, lemon zest, the remaining 15 ml (1 tbsp) lime juice, 1 g (about 1/8 tsp) salt, and a little pepper. Sauté for 3 to 4 minutes until just tender but still bright.

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    10. Pat the fish lightly dry with paper towels. Heat a large nonstick skillet over medium-high heat, adding the remaining oil if needed. Sear the fish for 3 to 4 minutes per side, depending on thickness, until cooked through and easy to flake.

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    11. If you want to keep the fish warm for a few minutes before serving, place it in a preheated oven at 90 °C / 195 °F for no more than 5 minutes.

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    12. Serve a base of toasted coconut rice, spoon over a generous portion of vatapá, place the seared fish on top, and add the lemony collard greens on the side. Finish with the remaining fresh cilantro.