Grilled Cod with Cassava Cake and Cilantro-Lime Butter

Instructions

1. 1

   Prepare the cassava mixture by combining grated cassava, minced onion, half of the cilantro, lime zest, minced garlic, beaten egg, and 0.75 teaspoon salt in a bowl. Mix until well combined and the texture resembles wet sand.

   Tip: Squeeze excess moisture from the grated cassava with a clean kitchen towel before mixing to prevent the cakes from being soggy.

2. 2

   Form the cassava mixture into 4 patties, about 1/2-inch thick and 3 inches in diameter. Place on a parchment-lined baking sheet and refrigerate for 15 minutes.

   Tip: Chilling the patties helps them hold together better during cooking.

3. 3

   While cassava chills, prepare the cilantro-lime butter by creaming together softened butter, remaining cilantro, lime juice, and a pinch of salt until fully incorporated. Set aside.

   Tip: Make this butter ahead of time and store in the refrigerator for up to 3 days.

4. 4

   Season the cod fillets generously on both sides with sea salt, black pepper, and fresh thyme. Let rest at room temperature for 10 minutes.

   Tip: Allowing the fish to come to room temperature ensures even cooking throughout.

5. 5

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully add the cassava patties and cook for 4-5 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels.

   Tip: Don't move the cassava cakes too early; let them develop a golden crust before flipping.

6. 6

   In the same skillet, add remaining 2 tablespoons of olive oil and bring to medium-high heat. Once hot, place cod fillets skin-side down and cook for 4 minutes without moving them. Flip gently and cook for another 3-4 minutes until the flesh is opaque and flakes easily.

   Tip: Resist the urge to move the fish early; this creates a flavorful, crispy exterior.

7. 7

   Divide the cassava cakes among four plates. Top each with a cod fillet and place a generous dollop of cilantro-lime butter on the hot fish, allowing it to melt slightly.

   Tip: Serve immediately while the cassava cakes are still warm and crispy.

8. 8

   Garnish with additional fresh cilantro and lime wedges. Serve immediately.