Caribbean Fish Recipe

Prepare and marinate fish

Pat the fish fillets dry with paper towels. In a shallow dish or bowl combine 2 tbsp lime juice, 2 tbsp olive oil, 2 tsp minced garlic, 1 tbs fresh thyme, 1 tsp ground allspice, 1 tsp black pepper, 1 tsp kosher salt and the minced scotch bonnet or habanero (if using). Place fillets in the marinade, turning to coat both sides. Marinate at room temperature for 15–20 minutes (or up to 30 minutes in the refrigerator).

Sear or pan-roast fish

Heat a large skillet over medium-high heat and add 1 tbsp oil. When shimmering, add the fillets presentation-side down (skin-side if skin on) and cook without moving for 3–4 minutes until a golden crust forms. Carefully flip and reduce heat to medium. Add 1 tbsp butter (optional) and baste for another 2–4 minutes, or until fish reaches an internal temperature of 125–135°F (52–57°C) for moist, flaky fish. Remove fish to a warm plate and tent with foil while finishing sauce and yucca.

Cook yucca

Place the yucca chunks in a medium pot and cover with about 1 inch of water (use roughly the listed 6 cups if needed). Bring to a boil over high heat, then reduce to a simmer and cook until very tender and a fork easily pierces and the fibrous core (if present) loosens — 20–30 minutes. Drain well and let steam-dry in the colander for 1–2 minutes to remove excess moisture.

Mash and finish purée

Return drained yucca to the warm pot. Carefully remove any fibrous core pieces and discard. Add 1/2 cup coconut milk, 2 tbsp butter, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lime zest. Use a potato masher or immersion blender to purée until smooth and velvety. If too thick, add additional coconut milk 1 tbsp at a time until desired consistency is reached. Keep warm, covered, until ready to plate.

Toast shredded coconut

Place 2 tbsp shredded coconut in a small dry skillet over medium heat. Stir constantly until golden and fragrant, 1–2 minutes. Transfer to a small bowl to stop cooking.

Make coconut-lime sauce

In the same skillet over low-medium heat, pour 1/2 cup coconut milk and warm until just simmering. Whisk in 1 tbsp lime juice, 1 tsp brown sugar or honey, and 1/4 tsp salt. Cook gently 2–3 minutes to meld flavors. Stir in 2 tbsp sliced scallions and 2 tbsp chopped cilantro. Taste and adjust seasoning with more lime juice or salt if needed. Keep warm.

Plate and garnish

Spoon a generous portion of yucca purée onto each plate. Place a seared fish fillet atop the purée. Spoon warm coconut-lime sauce around or over the fish. Sprinkle toasted shredded coconut over the fish, then scatter remaining scallions and cilantro. Serve with lime wedges on the side for extra brightness.

Serve immediately while fish is warm and purée is creamy. Recommended accompaniment: lightly dressed mixed greens or sautéed Caribbean-style vegetables. Leftovers: store components separately in airtight containers in the refrigerator for up to 2 days; reheat gently to avoid drying the fish.