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Sauteed Red Snapper Fillets with Garlicky Paprika Sauce
From: Denisse Oller
INGREDIENTS
• 4 6-ounce red snapper fillets with skin
• 2 tablespoons canola oil
• Salt and pepper
Mojo picon (garlic/paprika sauce)
• 2-3 cloves garlic, peeled
• 2 teaspoons sweet paprika
• 1 teaspoons ground cumin
• 1/2 teaspoon coarse salt
• 5 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1/4 teaspoon red pepper flakes (optional)
DIRECTIONS
Fish preparation:
Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.
Note: The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. The skin is edible and crisps nicely in a skillet.
For mojo picon (garlic/paprika sauce):
Slice the garlic cloves. Process the garlic, paprika, cumin and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually, drop by drop initially, until the ingredients emulsify. Add vinegar and blend until the sauce is thick and creamy.
Taro root (malanga) puree
From: Denisse Oller
INGREDIENTS
• 5 malanga or taro root, peeled and sliced
• 3 tablespoons butter
• 1/2 cup milk
• Salt and pepper to taste
DIRECTIONS
Preparation: Boil malanga or taro root in a large pot of salted boiling water until tender.
Drain malanga and reserve cooking water. Mash and mix with butter and milk. Season with salt and pepper to taste. Add cooking water or more milk to thin mixture if it is too thick.
