If you’re still looking for food ideas for your Easter meal, here is a recipe straight from the coast of Honduras. One of my favorites is fried fish with pickled onions and coconut rice and beans. It’s a very flavorful dish and each element could be used in different recipes, especially this 20-minute pickled onion recipe which pairs very well with grilled meat.
It’s a very easy recipe. The fish is seasoned with cumin, salt and pepper then lightly dredged in flour and finally fried to perfection. You can use whatever type of fish you like, red snapper and tilapia are great options. I know a lot of people fear rice-making for some reason but this is an easy-to-follow recipe. Trust me, it’s worth trying. And finally the easiest picked onion recipe. You can start this recipe by preparing the onions and by the time you are done cooking everything else, they will be ready for you. Yup, it’s that easy.
For the pickled onions:
1 medium red onion
the juice of 2 lime
2 tablespoons white vinegar
1/2 teaspoon cumin powder
Salt to taste
Bring a pot of water to a boil. Slice the onion thin and add to the pot of boiling water for 30 seconds only then transfer it to a bowl of cold water to stop the cooking process. Drain the onions and add them to a mixing bowl along with the rest of the ingredients. Combine all the ingredients and make sure there is enough liquid to almost cover the onions. Mix well, cover it and let it pickle for at least 20 minutes.
For the coconut rice and beans
1 cup of coconut milk
1 cup of water
1 1/2 cups white rice (I used jasmine)
2 tablespoons canola oil
1 1/2 cups cooked, small black beans
Salt to taste (I added about 2 1/2 teaspoons)
Combine coconut milk and water in a bowl and set aside. Wash the rice very well, until liquid runs clear. Heat the oil in a small pot and add the rice, stir well and fry it for about 2 minutes, stirring often to make sure rice doesn’t burn. Add the beans and salt and mix well. Add the coconut milk and water mixture and mix well one last time. Bring the the whole thing to a simmer and let the liquid reduce to the same level as the rice and beans. Cover it and set the heat very low. Let it cook for 20 minutes or until all liquid is evaporated. Do not uncover the pot or stir the rice! When the rice is ready, turn the heat off and let it rest (cover) for 10 minutes. Fluff the rice with a fork before serving.
For the fish:
1- pound whole fish, cleaned (Red snapper, tilapia or
whatever fish you like to fry) You can also get a couple of smaller fish
1 teaspoon cumin
Salt to taste
all purposed flour
Canola oil for frying
Cut the fish 2 or 3 times on each side. Season well with salt and cumin. Lightly dredge the fish in flour, shake of the excess flour and fry in hot oil a few minutes on each side or until golden and flaky. Serve with rice and beans, pickled onions and lime.