Pescado Frito (Colombian Fried Fish) with Coconut Rice and Plantains

**Marinate the Fish:** In a large bowl, combine lime juice, minced garlic, cumin, annatto powder, oregano, salt, and pepper. Mix well.

Place the fish in the marinade, ensuring it is well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours).

**Prepare Coconut Rice:** In a large pot, combine coconut milk, rice, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.

Fluff the rice with a fork and set aside to keep warm.

**Prepare the Plantains:** Peel the plantains and slice them diagonally into 1/2-inch thick pieces.

Heat vegetable oil in a skillet over medium heat. Fry the plantain slices in batches until golden brown and caramelized on both sides (about 3-4 minutes per side).

Remove the plantains from the skillet and place them on paper towels to drain excess oil.

**Fry the Fish:** Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).

Dredge each fish in all-purpose flour, shaking off any excess.

Carefully place the fish in the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and crispy. The cooking time will depend on the thickness of the fish.

Remove the fish from the oil and place them on paper towels to drain excess oil.

**Serve:** Serve the Pescado Frito immediately with a generous serving of coconut rice and sweet plantains. Garnish with lime wedges if desired.